Still have lots of tomatoes on hand? I love roasting them with fresh herbs —thyme, oregano, rosemary or a combination. You can serve them as a side for just about any protein, eat them cold on a salad, on top of brown rice for a warm vegetarian lunch, or with toasted good bread and an extra drizzle of olive oil. This is a good basic recipe, from Rachel Ray:
- 3 pounds ripe plum or other tomatoes
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh thyme, rosemary, oregano, savory or other herb
- 3 garlic cloves, finely chopped
- Position a rack in the middle of the oven and preheat to 375 degrees.
- Core the tomatoes and slice them in half lengthwise. Gently squeeze out the seeds or scoop them out with a spoon.
- Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with the thyme and garlic.
- Roast for 40 minutes. Increase the oven temperature to 400 degrees and roast until the tomatoes become caramelized, about 20 minutes more.
- Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. Peel if desired.
The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.