Roasted Tomatoes
Cuisine: Italian
Author: Sharon Sanders
A medley of different tomato varieties--grape, cherry, heirlooms--is fine for this dish. Just make sure they are cut into equal sized chunks.
Ingredients
  • 4 pounds plum tomatoes, quartered lengthwise
  • ½ cup minced fresh mixed herbs such as parsley, rosemary, sage, and thyme
  • 3 large cloves garlic, slivered
  • Zest of 1 lemon, cut into thin strips
  • Extra-virgin olive oil
  • Salt
  • Ground black pepper
Instructions
  1. Preheat the oven or covered grill (indirect heat) to 400° F. In a lasagna pan or other large rectangular baking dish, toss the tomatoes, herbs, garlic, and lemon zest. Drizzle generously with oil and season with salt and pepper.
  2. Roast for about 30 minutes, stirring occasionally, until the tomatoes are very soft and the juices are thickened. Serve hot or room temperature as a side dish or a pasta sauce.
Recipe by Simple Italy at https://www.simpleitaly.com/roasted-tomatoes/