Roasted Tomatoes with Herbs

45 min · Serves 6

Based on a recipe from 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• cooking oil spray (optional)
• 6tomatoes
• 29.6 mlolive oil
• 2½ mlblack pepper
• 14.8 mldried parsley
• 14.8 mlminced garlic
• 29.6 mlParmesan cheese

How to cook it

1. Heat the oven to 425 °F and lightly coat a large baking sheet with cooking oil spray.
2. Slice each tomato in half and arrange the halves cut-side up on the prepared pan.
3. Drizzle half of the oil over the tomatoes and season them with the black pepper.
4. Bake for roughly 30 minutes, or until the bottoms of the tomatoes start browning.
5. While the tomatoes roast, stir the rest of the oil, parsley, minced garlic, and Parmesan together in a small bowl.
6. Take the baking sheet from the oven and spoon the herb mixture evenly over the tomato tops.
7. Put the pan back in the oven and roast for about 10 more minutes, until the topping turns golden brown.

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