The September 25th issue of All You had a roasted tomato with garlic and herbs recipe that looked easy and good. I decided to try it with my tomatoes from Linvilla Orchards.
I skipped the first step, but didn’t notice any difference. The rest of my notes are under the recipe. The tomatoes made a yummy side dish with last night’s Beef Stroganoff.
Roasted Tomatoes with Garlic and Herbs
3 red tomatoes, halved
3 yellow tomatoes, halved
salt and pepper
1 T. chopped fresh parsley
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
2 T. chopped shallot
2 T. minced garlic
4 T. garlic oil
2 T. chopped fresh basil
1. Sprinkle tomatoes with salt and place, cut side down, on a paper towel-lined plate. Let stand 30 minutes to drain.
2. Preheat oven to 425 F. Mist a baking dish with cooking spray, then arrange tomato halves, cut side up, in a single layer in dish.
3. In a small bowl, combine herbs, shallot, and garlic. Add pepper to taste. Spread herb mixture evenly over tomatoes. Drizzle with oil.
4. Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve.
I used dried herbs, including garlic powder, and sprinkled them directly on the tomatoes. I skipped the shallot since I didn’t have any. I probably drizzled more than 4 T. of olive oil since I’m fond of the stuff. And I did not preheat the oven.
After baking, I did add capers since I’m on a caper kick.
BTW, All You is sold at Walmart and is also available as a subscription.