Oven Roasted Tomatoes

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   Instructions

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   Preheat 200c or 392f

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   Slice tomatoes in half and remove the seeds. This can be done by ether scooping the seeds out with a spoon or gently squeeze between thumb and index finger, and the juice and seeds will flow out. *If using small cherry tomatoes the seeds can be left inside. Mix all of the spices with the olive oil in a large bowl. Toss the tomatoes to coat them well with the spice oil mixture. Place on a baking sheet lined with baking paper, making sure the tomatoes are hollow side up.

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   Bake in the center of the oven for 25-45 minutes depending on size of tomatoes. They should be slightly browned and shriveled but not burnt. Allow to cool completely before using. Store in a sealed container in the refrigerator.

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   Notes

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   The spices I never measure, it's whatever fresh or dried for herbs I have on hand. The point is to experiment and adjust to your tastes. As for the olive oil, you want just enough to coat the tomatoes not swimming in olive olive.

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