I refuse to throw tomatoes away. When they start getting a little soft, I cut them in half (or leave whole if they are small tomatoes), and roast with spices and toppings. Use them as a side dish, build a salad around them, or make sauce or soup or a salsa. Oddly enough, once you roast them, you’ve given them a longer life (if it worked for humans, our summers would give us immortality!).
Roasted Tomatoes
Ingredients
- Extra virgin olive oil
- Tomatoes
- Thyme, basil, oregano, marjoram
- Granulated garlic powder
- Salt and pepper
- Parmesan cheese
Instructions
- Heat oven to 350.
- Drizzle baking pan with oil.
- If using halved tomatoes sprinkle with spices and herbs, then top with Parmesan or combination of breadcrumbs and Parmesan, then drizzle with oil. If you're using small whole tomatoes, toss with oil, then sprinkle with spices and herbs.
- Bake for 25-45 minutes, until you like the way they look!