Recipe courtesy of Delilah’s Farm
INGREDIENTS
2–3 large tomatoes cut in quarters; 3–4 medium tomatoes cut in half; or 1 1/2 cups cherry tomatoes left whole
2–3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch of red pepper flakes (optional)
1–2 teaspoons dried oregano, thyme, or rosemary;
crumbled (fresh herbs burn and turn bitter)
PREPARATION
- Preheat oven to 400°F.
- Mix together all ingredients except tomatoes.
- In a large bowl, drizzle tomatoes with the olive oil mixture and stir gently to coat well.
- Place tomatoes on a rimmed baking sheet that has been brushed or sprayed with oil.
- Roast until tomatoes are shriveled and just beginning to brown, about 20–30 minutes.
Serves 2–3. Prep time, 10 minutes; cook time, 20–30 minutes.
Cook’s note: This is terrific on crostini, tossed with pasta, mixed with scrambled eggs, or as a side for chicken or fish.