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Roasted Plum Tomatoes

vegetables, side dishes

3 pounds plum tomatoes (about 12 to 15)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon (each) chopped fresh rosemary and thyme

Remove cores from tomatoes. Slice tomatoes in half horizontally, gently squeeze Gut a little of the seeds and juice, and place cut-side-up on a baking sheet lined with parchment paper. Drizzle tomatoes with olive oil and sprinkle with salt, pepper, rosemary. and thyme. Roast in a preheated 400ºFoven for 45 to 50 minutes or until tomatoes are starting to brown on the bottom. Serve warm or cold.

Contributor: Bonnie Stern – Saturday Post

Yield: 24 to 30 pieces

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