Roasted Tomatoes

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   1.

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   In a plastic container, mix together 1 tablespoon olive oil, garlic, wine and rosemary.

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   Add salt and pepper to taste.

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   Set aside.

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   2.

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   Slice tomatoes in half.

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   Add tomato halves to marinade container and seal, shaking/swirling gently to mix.

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   Refrigerate overnight, occasionally swirling to gently stir up juices.

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   3.

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    Preheat oven to 350 degrees F.

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    4.

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    Pour container into drainer or colander and drain.

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    Spray the bottom of a glass pie dish (makes for pretty presentation) with olive oil cooking spray.

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    Arrange tomatoes in the dish, with insides facing up.

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    Collect leftover garlic and rosemary from the bottom of the drainer/colander and sprinkle on top of the tomatoes.

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    Grind fresh black pepper (to taste) over the tomatoes, and drizzle with remaining olive oil.

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    5.

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    Bake for 40-50 minutes, or until edges of the tomatoes begin to char.

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    Serve immediately in the baking dish with toothpicks.

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    These are also good tossed with angel hair pasta and a little bit of olive oil and fresh rosemary.

No additional tips available.