Roasted tomatoes with marjoram
- 1¾ pounds vine-ripened plum or Roma tomatoes
- 2 large garlic cloves, thinly sliced
- leaves from a handful of fresh marjoram
- 3–4 tablespoons olive oil
Instructions:
Roasting tomatoes intensifies their flavor, and they make an appetizing addition to salads and pasta dishes, or accompaniment for fish, poultry, or meat.
- Heat the oven to 300°F. Halve the tomatoes lengthwise and place cut-side up in a shallow baking dish, making sure they are well spaced. Place a slice of garlic on each tomato half, then scatter the marjoram leaves over them. Drizzle on a little olive oil and sprinkle with salt and pepper.
- Bake for 30 minutes, basting the tomatoes with the pan juices halfway through the cooking. Serve warm or at room temperature.