Herb roasted tomatoes
1 servings
Ingredients
| Quantity | 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 |
Directions
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.