Herb and Garlic Roasted Tomatoes: You can eat these by themselves or toss with pasta. This dish is so fragrant and beautiful when comes out of the oven, that I’ll simply let the tomatoes speak for themselves here.
Ingredients:
3 TB extra-virgin olive oil
2 pints cherry tomatoes
2 cloves garlic (minced)
2 TB chopped fresh basil
2 tsp. marjoram
2 tsp. thyme
2 TB flat-leaf parsley
1 tsp. salt
freshly ground black pepper (to taste)
Note: You can replace some of the fresh herbs with dried herb blends like Italian seasoning or herbs de Provence. For a little spice, add some cracked red pepper.
Preparation:
Preheat the oven to 350F
Place tomatoes in a high-sided baking dish (a cake pan or casserole works well)
Drizzle with olive oil, herbs, salt and pepper
Use a spatula to combine the ingredients and coat the tomatoes in the mixture
Spread out the tomatoes to create a single layer
Bake until the tomatoes start to wilt and lose their shape, about 15 minutes
Serves 4-6 people
