Roasted Tomatoes

Is anything better than the taste of a garden fresh tomato?  I can’t think of anything!  But that doesn’t mean that roasting them doesn’t produce a terrific flavor of its own.  Use these roasted red beauties as a side dish or on sandwiches and in pastas.

Roasted Tomatoes

Preheat oven to 400 degrees.

Slice raw tomatoes in half.  Remove the seeds (I use my thumb to dig out the seeds.  A teaspoon will also work).  Place halves onto a parchment-lined baking sheet.  Drizzle olive oil over tomatoes.  Grind salt and pepper over them, as well.  Add some of your favorite dried herbs (such as oregano, thyme, basil, parsely) and minced garlic.  Toss to coat.  Turn halves cut side up and roast in center of oven for 25 to 35 minutes.  Enjoy!

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