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


  1. Position a rack in the middle of the oven and preheat to 375 degrees.
  2. Core the tomatoes and slice them in half lengthwise. Gently squeeze out the seeds or scoop them out with a spoon.
  3. 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.
  4. Roast for 40 minutes. Increase the oven temperature to 400 degrees and roast until the tomatoes become caramelized, about 20 minutes more.
  5. 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.