Topped with crunchy croutons, chopped olives and feta cheese, these tomatoes are perfect appetizers or side dishes.
step 1Preheat the oven to 250 degrees F. Line a baking sheet with parchment or wax paper, waxy side down.
step 2In a large bowl add all ingredients (except those for garnishing) and toss well to coat the tomatoes.
step 3Place tomatoes, cut side up, on the baking sheet in one layer. Do not crowd. Pour any leftover liquid or herbs from the bowl over the tomatoes.
step 4Roast for 30 minutes and then remove from the oven. With a flat spatula, turn the tomato halves over (cut side down) and roast for another 30 minutes. Remove from the oven and carefully peel the skin from tomatoes using a fork and knife, or a fork and a pair of kitchen tongs, holding one end of the tomato with the fork and gently pulling off the skin with the tongs. (Once you’ve peeled a few, the others might have cooled enough to peel by hand.)
step 5With a spatula, turn the halves over again, cut side up, and roast another 60 minutes.
step 6Remove from the oven. Garnish each tomato half with 1 Tablespoon of croutons, 1 Tablespoon of chopped olives and 1 Tablespoon of crumbled cheese, in that order. Drizzle each with 1 teaspoon of extra virgin olive oil and serve immediately. Or cool completely, gently place in
Ziploc® Brand Twist 'n Loc® Containers and refrigerate for up to 4 days.
Chef’s notes
To core the tomato, cut out a shallow cone around the stem end, removing as little tomato flesh as possible.
The fastest and easiest way to seed a tomato is to simply use your fingers to gently scoop out the seeds. It’s best to do this over a large bowl or over the sink.
Chop the roasted tomatoes (without garnish) and add to pasta sauce or salads, or serve over a broiled fish fillet.
If making ahead, simply remove garnished tomatoes from the refrigerator and serve at room temperature.