Roasted Tomatoes with Shallots and Herbs


  • 4 medium tomatoes, cut in half horizontally (about 2 pounds)
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ teaspoon chopped fresh or 1/8 teaspoon dried rosemary
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
  • Cooking spray
  • ¼ teaspoon freshly ground black pepper
  • + 3 more ingredients
    • ¼ cup minced shallot
    • ½ teaspoon salt, divided
    • 2 teaspoons olive oil

Preheat oven to 350°.Core and seed tomato halves. Sprinkle cut sides of tomato halves with 1/4 teaspoon salt. Place tomato halves, cut sides down, on paper towels. Let stand 20 minutes.Place tomato halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 1/4 tea...

View full recipe at My Recipes


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