Roasting briefly at high heat leaves tomatoes juicy while condensing their flavors. Serve with roasted chicken or grilled fish.
4 medium tomatoes, cut in half horizontally (about 2 pounds)
1/2 teaspoon salt, divided
1/4 cup minced shallot
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
How to Make It
Preheat oven to 350°.
Core and seed tomato halves. Sprinkle cut sides of tomato halves with 1/4 teaspoon salt. Place tomato halves, cut sides down, on paper towels. Let stand 20 minutes.
Place tomato halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 1/4 teaspoon salt, shallot, and next 5 ingredients (shallot through pepper). Drizzle with oil. Bake at 350° for 1 hour and 15 minutes or until tomatoes soften.
I agree these tomatoes were yummy, but not necessarily with the rave reviews of other people - a good side dish for a simple weeknight. Roasting the tomatoes gave them a surprising burst of sweetness, and the herb mixture was good but nothing extraordinary.
Fabulous! I multiply and make in batches for freezing when the tomatoes and herbs are growning faster than I can handle. Freeze in a single layer on sheet pans; then vacuum seal in freezer bags. Just thaw & chop for a fast pasta sauce, or use as a relish on meat or fish.