Roasted Tomatoes

Yield:
4 to 5 servings
Ingredients
  • 12 vine-ripe tomatoes, halved or quartered depending on their size, seeds removed
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions

Preheat the oven to 450 degrees F.

Arrange the tomatoes in a single layer on a sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes, until tender.


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    Roasted Tomatoes

    Recipe courtesy of Michael Chiarello