Ingredients
- 8 tomatoes (2 pounds/1 kg), about 2"/5cm in diameter, cut in half
- 1/4 cup (50 mL) olive oil
- 1 teaspoon (5 mL) salt
- 1 teaspoon (5 mL) pepper
- 1 tablespoon (15 mL) chopped fresh rosemary
- 1 tablespoon (15 mL) chopped fresh thyme
Make it step by step
- Arrange tomatoes, cut side up, on a baking sheet lined with parchment or in a baking dish.
- Drizzle tomatoes with olive oil. In a small bowl, combine salt, pepper, rosemary and thyme. Sprinkle over tomatoes.
- Bake in a preheated 350F/180C oven for 30 to 45 minutes or until tomatoes have lost some of their liquid and browned slightly. Serve warm or cold.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.