Roasted Tomatoes with Shallots and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Roasting briefly at high heat leaves tomatoes juicy while condensing their flavors. Serve with roasted chicken or grilled fish. Ingredients:
4 medium tomatoes, cut in half horizontally (about 2 pounds) |
1/2 teaspoon salt, divided |
cooking spray |
1/4 cup minced shallot |
1 tablespoon chopped fresh flat-leaf parsley |
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary |
1/4 teaspoon freshly ground black pepper |
2 teaspoons olive oil |
Directions:
1. Preheat oven to 350°.
2. Core and seed tomato halves. Sprinkle cut sides of tomato halves with 1/4 teaspoon salt. Place tomato halves, cut sides down, on paper towels. Let stand 20 minutes.
3. Place tomato halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 1/4 teaspoon salt, shallot, and next 5 ingredients (shallot through pepper). Drizzle with oil. Bake at 350° for 1 hour and 15 minutes or until tomatoes soften.
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