Herb roasted tomatoes

Yield: 1 servings

Measure Ingredient
8 Tomatoes; about 2"/5cm in
; diameter (2
; pounds/1 kg) cut in
; half 8
¼ cup Olive oil 50 mL
1 teaspoon Salt 5 mL
1 teaspoon Pepper 5 mL
1 tablespoon Chopped fresh rosemary 15 mL
1 tablespoon Chopped fresh thyme 15 mL

Arrange tomatoes, cut side up, on a baking sheet lined with parchment or in a baking dish.

Drizzle tomatoes with olive oil. In a small bowl, combine salt, pepper, rosemary and thyme. Sprinkle over tomatoes.

Bake in a preheated 350F/180C oven for 30 to 45 minutes or until tomatoes have lost some of their liquid and browned slightly. Serve warm or cold.

NOTE: If you are using regular tomatoes, cut in half horizontally. If you are using plum tomatoes, cut in half lengthwise.

Converted by MC_Buster.

NOTES : Makes 8 servings

Converted by MM_Buster v2.0l.

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