Yield
8 servings (serving size: 1 tomato half)

Roasting briefly at high heat leaves tomatoes juicy while condensing their flavors. Serve with roasted chicken or grilled fish.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Ratings & Reviews

rstarrlemaitre's Review

Angie325
February 16, 2011
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.

Angie325's Review

rstarrlemaitre
August 02, 2010
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.

VJCB13's Review

VJCB13
February 14, 2010
YUMMY! Works great for weekday dinners OR elegant dinner parties.