"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Tomatoes with Shallots and Herbs Recipe

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This recipe for Roasted Tomatoes with Shallots and Herbs, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tomatoes cut in half horizontally
1/2 teaspoon salt, divided
Cooking spray
1/4 cup minced shallot
1 tablespoon chopped flat leaf parsley
1 teaspoon chopped fresh oregano (or 1/4 tsp dried)
1 teaspoon chopped fresh thyme (or 1/4 tsp dried)
1/2 teaspoon chopped fresh rosemary (or 1/8 tsp dried)
2 teaspoons olive oil
1/4 teaspoon ground black pepper

Directions:
Directions:
Core and seed tomato halves. Sprinkle with salt and leave cut side down on paper towels approx 20 mins.

Place tomatoes in aluminum foil or pan cut side up and spray liberally with cooking spray. Sprinkle with herbs, drizzle with oil.

For grill - seal with aluminum foil and cook indirectly approx 30-45 mins until tomatoes soften

Oven prep - bake at 350 60-75 mins until tomatoes soften

Personal Notes:
Personal Notes:
Works well on the BBQ!

 

 

 

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