Roasted Fresh Tomatoes
|Fresh tomatoes||6 Large (ripe, at room temperature)|
|Olive oil||1 Tablespoon|
|Basil leaves||1⁄2 Teaspoon, crushed|
|Thyme leaves||1⁄4 Teaspoon, crushed|
|Ground black pepper||1⁄4 Teaspoon|
Preheat oven to 425°F.
Core tomatoes; cut in halves horizontally; gently squeeze to remove seeds.
Place cut-side up on a rack in broiler pan; set aside.
In small bowl combine oil, basil, thyme, salt and pepper; brush over cut sides of tomatoes.
Place tomatoes cut-side down.
Bake until well browned, about 30 minutes.
Remove skins if desired.