Roasted Plum Tomatoes with Fresh Herbs

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Roasted Plum Tomatoes with Fresh Herbs

 

12 ripe plum tomatoes, washed, dried and halved lengthwise

2 tablespoons extra-virgin olive oil, divided

salt and freshly ground black pepper, to taste

1/4 cup chopped flat-leaf parsley

1 1/2 teaspoons chopped fresh thyme

1 tablespoon minced garlic

 

Preheat oven to 425 degrees.

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.

Calories 24, Fat 1 g, Carbs 3 g, Sodium 6 mg, Fiber 1 g.

 

 

 

 

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