Roasted Plum Tomatoes With Fresh Herbs


  • 12 ripe plum tomatoes, washed, dried and halved lengthwise
  • 2 Tbsp. extra-virgin olive oil, divided use
  • salt and freshly ground black pepper, to taste
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  • 1/4 cup chopped flat-leaf parsley
  • 1 1/2 tsp. chopped fresh thyme
  • 1 Tbsp. minced garlic


Preheat oven to 425 degrees F. Line a large baking sheet with foil. Place the tomatoes on the sheet, cut side up. Drizzle with 1 Tbsp. 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 servings.

By Mythi from Silverdale, WA


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