Roasted Roma Tomatoes

This is a good way to make not very good tomatoes much better. I served them in pasta with olive oil, pepper, ricotta salata, fresh basil and Italian parsley. They can also be a side vegetable by themselves.

Roasted Roma Tomatoes
From Linda

roma tomatoes
herbs, such as fresh thyme or dried Herbes de Provence
salt
pepper
olive oil

Oil a baking sheet with a couple tablespoons or so of the olive oil. (It's not a bad idea to line the baking sheet with foil first.)

Slice the tomatoes in half, length-wise, and lay them out on the pan, cut side up. Sprinkle the tomatoes with the herbs, salt and pepper.

Roast in a pre-heated 475 F oven for 15 minutes. Reduce heat to 300 F and roast for another couple hours or so, depending on their size.