- 4 medium tomatoes (about 2 pounds total)
- 1/2 teaspoon salt, divided
- Cooking spray
- 1/4 cup minced shallot
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
2. Place the tomatoes, cut sides up, in a 13x9-inch baking dish coated with cooking spray. Sprinkle with the remaining 1/4 teaspoon salt, the shallots, the parsley, the oregano, the thyme, the rosemary, and the black pepper. Drizzle with the olive oil. Bake at 350 degrees for 1 hour and 15 minutes.
The tomatoes are great alongside vegan chicken (whichever brand you like) or, if you're feeling adventurous, alongside the vegan fish fillets I've just discovered from a company called ecoVegan (pictured below).
Note: If the herbs at your market look just as winter-weary as the tomatoes, you can substitute dried herbs from your spice cabinet, in which case use 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, and 1/8 teaspoon dried rosemary. I do recommend seeking out fresh herbs, however, since they add a wonderful note of fresh flavor.
8 servings (1 tomato half), Calories 38
These tomatoes are a great recipe to have in your collection for a simple weeknight, but not, perhaps, worthy of special occasions. Rich, concentrated flavor from roasting brought out a surprising pop of sweetness in the tomatoes, and the herb mix was good though not extraordinary. That said, I may revisit the recipe next week - I have a cold tonight which is dampening my taste buds.