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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is one of those dishes that you can serve with just about anything and if you have leftovers - whip them in the food processor or blender and add a little cream and you have great tomato soup!!! Ingredients:
12 ripe tomatoes (large meaty type - beefsteak) |
3 tbsp. olive or canola oil |
3 tbsp. fresh parsley, chopped |
3 tbsp. fresh basil, chopped (or 3 tsp. dried) |
6 cloves garlic, minced |
1 tsp. freshly ground black pepper |
Directions:
1. Preheat the oven to 375-F degrees. Remove the stem ends and cores from the tomatoes and cut each tomato in half, crosswise. Brush the halves all over with the olive or canola oil and arrange, cut side up, in a nonstick roasting pan.
2. Roast for about 10 minutes or until slightly soft. Sprinkle evenly with the fresh herbs, garlic, and pepper, and roast an additional 5 to 10 minutes or until very soft. Serve warm.
3. Tip: If you would like a little extra zing in you tomatoes, you may elect to add about half a tablespoon of Romano or Parmesan cheese to each tomato half. Just remember, adding the cheese will add a few more calories to your light-hearted fare.
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