Source: dLife

Sweet and juicy roasted tomatoes with shallots and fresh herbs.

Servings

4 fresh tomatoes , cut in half horizontally (about 2 pounds)
0.5 tsp salt , divided
1 cooking spray
2 oz medium shallots , minced
1 tbsp chopped parsley
1 tsp fresh oregano (or 1/4 teaspoon dried)
1 tsp ground thyme (or 1/4 teaspoon dried)
0.5 tsp fresh rosemary , chopped (or 1/4 teaspoon dried)
0.25 tsp black pepper , freshly ground
2 tsp olive oil

1 Preheat oven to 350°F.
2 Scoop seeds and pulp from tomatoes. Season cut sides of tomatoes with 1/4 teaspoon salt. Place skin side up on several layers of paper towels and let rest 20 minutes.
3 Coat baking sheet with cooking spray.
4 Move tomatoes prepared baking sheet, skin side down. Season with 1/4 teaspoon salt, shallot, parsley, oregano, thyme, rosemary, and pepper. Lightly drizzle oil over tomatoes and roast 1 hour and 15 minutes or until tomatoes are tender.

Serve with chicken or grilled fish.