Roasted Fresh Tomatoes Recipe
Roasted fresh toatoes is a herbed and oven cooked tomatoes preparation. Made with cored and halved, the tomatoes are baked with a basil and thyme brush of seasoned oil. Cooked till browned and done, they can be used in salads or as a simple and fresh side in themselves.
Ingredients
| Tomatoes | 6 Large, pounded | |
| Vegetable oil | 2 Tablespoon | |
| Dried basil leaves | 1/2 Teaspoon, crushed | |
| Dried thyme leaves | 1/4 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon |
Directions
Preheat oven to 425°F.
Use tomatoes held at room temperature until fully ripe.
Core tomatoes; cut in half horizontally.
Gently squeeze to remove seeds.
Place, cut side up, on rack in broiler pan; set aside.
In small bowl combine oil, basil, thyme, salt and black pepper; brush over cut sides of tomatoes.
Place tomatoes cut side down.
Bake until well browned, about 30 minutes.
Remove tomato skins, if desired.
Use tomatoes held at room temperature until fully ripe.
Core tomatoes; cut in half horizontally.
Gently squeeze to remove seeds.
Place, cut side up, on rack in broiler pan; set aside.
In small bowl combine oil, basil, thyme, salt and black pepper; brush over cut sides of tomatoes.
Place tomatoes cut side down.
Bake until well browned, about 30 minutes.
Remove tomato skins, if desired.
Chef
