Oven Roasted Tomatoes
Serve these oven roasted tomatoes as a side dish, on a salad or as an appetizer.
6 plum tomatoes
1 Tbsp olive oil
1 tsp sea salt
2 Tbsp black pepper
2 Tbsp sugar
1/8 tsp herbes de Provence
Preheat oven to 325°. Line a baking sheet with parchment paper. Slice the tops off the tomatoes and discard. Slice the tomatoes in half lengthwise and lay them flesh side down on baking sheet. Drizzle each tomato with olive oil. Sprinkle salt, pepper and sugar evenly over the tomatoes. Add a small amount of herbes de Provence to each tomato. Roast in oven for 45 minutes to 1 hour (the tomatoes will shrivel up and lose their liquid when done). When cool, peel skin from back of tomatoes. Serve warm, cold or at room temperature.
Oven roasted tomatoes can be stored in an airtight container or freezer bags in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Northerly Nosh 