Roasted Fresh Tomatoes
|Tomatoes||3 Pound (6 Large Ones)|
|Vegetable oil||2 Tablespoon|
|Dried basil leaves||1⁄2 Teaspoon, crushed|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Ground black pepper||1⁄4 Teaspoon|
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.