How to make it

  • Preheat oven to 425 F.
  • Line a large baking sheet with foil.
  • Place the tomatoes on the sheet, cut-side up.
  • Drizzle with 1 Tablespoon of the oil and season with salt and pepper.
  • Roast for 1 hour, or until the tomatoes are shriveled and beginning to brown on the bottom.
  • Meanwhile, in a small bowl, mix the remaining oil, parsley, thyme and garlic. Remove the tomatoes from the oven and sprinkle the herb mixture evenly over the top.
  • Return to the oven for another 15 minutes, or until the herbs are just beginning to brown.
  • Makes 24 tomato halves.
  • Makes about 4 to 6 servings --depending on your appetite!
  • -----
  • These moist and flavorful roasted tomatoes make an excellent side dish on their own but also have numerous uses, such as:
  • -Coarsely chop them and toss with pasta along with some flavorful cheese, such as pecorino or parmesan.
  • -Add them to a sandwich instead of using a high-fat spread such as mayonnaise.
  • -Puree them with their skins to make an intense pasta or pizza sauce.
  • -Chop them and add some fresh herbs to make a salsa for grilled chicken or fish.
  • -Top a pizza with them, along with some fresh basil, roasted peppers and part-skim mozzarella.
  • -Puree them with chicken broth, canned white beans and some fresh thyme to make a flavorful soup.
  • -Chop them and scramble them with beaten eggs, sliced black olives and some shredded prosciutto.
  • -Toss them into a green salad instead of fresh tomatoes.
  • -Puree them with a can of chickpeas and a bit of garlic and olive oil for a tomato-infused hummus.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Easy but oh so good. Love roasted tomatoes. This sounds great. High 5.
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