A tomato can be a thing of beauty, or an unripe, mealy catastrophe. While you're waiting for summer's bounty of heirlooms, enliven lackluster late-winter fruit with our Test Kitchen's recipe for roast herbed plum tomatoes. A blend of dried basil and oregano, grapeseed oil, and salt and pepper add flavor while roasting brings out the tomatoes' sweetness. Spread them on toast or use as a sandwich topping, or roughly chop them and toss with pasta. No matter how you slice them, they're a welcome breath of summer, far ahead of schedule.
Roast Herbed TomatoesRecipe from the Tasting Table Test Kitchen
Yield: Makes 24 halves (about 2 cups)
Cook Time: 1 hour 15 minutes
½ teaspoon dried basil
¼ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon grapeseed oil
12 plum tomatoes, halved lengthwise
1. Preheat the oven to 375°. To a small bowl, add the basil, oregano, salt and pepper and stir to combine.
2. Lightly grease a rimmed baking sheet with the grapeseed oil and place the tomatoes, cut side up, on the baking sheet. Sprinkle with the basil-oregano mixture and roast until the tomatoes are tender and shriveled, about 1 hour 15 minutes. Cool the tomatoes to room temperature and serve immediately, or refrigerate in an airtight container for up to 5 days. Calories per Serving (2 tomatoes): 40; Sodium: 170mg; Total Carbohydrate: 6g; Fiber: 2g; Fat: 3g
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