Roasted Tomatoes
Servings
2Serving size
2 tomatoesThis recipe can be multiplied or divided by 2. This recipe does not keep well past one day.
Ingredients
| 1 spray Spray olive oil |
| 4 medium whole (2-3/5 inch dia) Tomatoes |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the oven is hot lightly spray the pan with olive oil and place the tomatoes in stem side down.
Roast for 30 minutes and remove from the oven. Turn the tomatoes over so they are stem side up resting in the hot pan and let them cool in the pan for 30 minutes.
Chill.
After they are cold, use a very sharp paring knife to gently cut the stem and core from the tomato.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You could sprinkle about 1/8 tsp salt over these after cooking, but I like the simple sweetness of the roasted tomatoes especially when I am going to use them as an accompaniment for a salad or other dish that might be tart or salty.