Yesterday was a pretty dreary, rainy day in New York City. On these cold and windy days I’m usually in the mood to eat something comforting, and these easy roasted tomatoes (created by my mom) do the trick. They take less than thirty minutes to make and taste like you are eating an entire pizza in one tiny little bite. (And if you were in the mood to make an actual pizza, these tomatoes would make a great topping!) Best served warm, these tomatoes are a big hit in my family’s house and are usually completely devoured within an hour. If your family operates in the same way–I suggest making a few batches! Buen provecho!
Mom’s Rainy Day Roasted Tomatoes
Recipe by Emily’s mom, Karen
3 medium to large bright red, ripe tomatoes (beefsteak or plum tomatoes work well, cherry tomatoes are too small)
Dried Marjoram or Herbs De Provence
Salt & Pepper to taste
Preheat oven to 415 degrees. Cover a large baking sheet with tin foil and coat lightly with cooking spray. Set aside.
Wash and dry the tomatoes. Place on a cutting board and, using a paring knife, carefully cut off the ends of each side. Using a serrated knife, cut the tomatoes into slices, making sure each slice is about 1/2 inch thick.
Place the tomato slices onto the baking sheet, leaving a little bit of room between each slice. Sprinkle marjoram or Herbs De Provence over the tomatoes, followed by a pinch of pepper and salt.
Spray lightly with cooking spray and bake in the oven until golden brown, about 15-20 minutes. Cooking time may vary depending upon oven, so keep an eye on the tomatoes to make sure they don’t burn. Enjoy!