These tomatoes are delicious served with roasted chicken or fish, or simply tossed with pasta for an easy weeknight sauce. So make a big batch on the weekend, then pull them out to use any time during the week. Toss the tomatoes with any herbs you have to add flavor. I love them with rosemary and thyme, or simply with basil.
12 plum (Roma) tomatoes, sliced in half lengthwise
2 tbsp olive oil
Fresh herbs, such as 2 sprigs rosemary, 2 sprigs thyme, 6 basil leaves, 4 sage leaves
1 tsp kosher salt
1/2 tsp freshly ground pepper
Preheat the oven to 400 degrees F. Place the halved tomatoes in a large bowl with the oil, herbs, salt, and pepper. Toss to thoroughly coat the tomatoes with the oil. Place the tomatoes cut side down on a large baking sheet. Roast in the oven for 20-25 minutes, or until the skins start to darken and the tomatoes soften.
Allow to cool before pureeing for a chunky tomato sauce or simply toss them with cooked pasta and some fresh basil leaves for a perfect sauce.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is now available on Amazon and is loaded with family-friendly recipes. Amanda’s own One Family One Meal cookbook will be released in the Fall of 2012.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.