Roasted Tomatoes

Here’s a basic ingredient staple: Garlicky Roasted Tomatoes. They are great to have on hand to add to quiche or frittata, or to layer onto sandwiches. Today, I’m going to dice up a couple to go with ground beef into stuffing for peppers. If you prefer a milder flavor, substitute shallot or onion for the garlic. Add in any other herbs you happen to have on hand.

5 plum tomatoes, cored and halved
6 cloves garlic, thinly sliced
4 sprigs of thyme
¼ c. olive oil
1 tsp. coarse salt

Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.

Place the tomatoes cut side down, spaced evenly apart, on the baking sheet. Add thyme and garlic over and around the tomatoes. Drizzle with the olive oil. Sprinkle on the salt. Place the baking sheet in the preheated oven and roast until the tomatoes are deflated and start browning. Use in your preferred recipe. If you have made them ahead, refrigerate or freeze until needed.