Recipe: Provencal Roasted Tomatoes with Fresh Herbs

PROVENCAL ROASTED TOMATOES

"Serve hot or at room temperature with roasted chicken, lamb or fish."

1/4 cup extra-virgin olive oil
12 firm, ripe tomatoes, halved
1/4 cup best quality red wine vinegar
Sea salt (to taste)
1/4 cup mixed fresh herbs, snipped with scissors (parsley, tarragon, basil, oregano, rosemary)

Preheat oven to 400 degrees F.

In a large skillet, heat the oil over medium high heat until hot but not smoking. When hot, carefully place as many tomatoes cut side down as will fit in the pan without crowding. Sear the tomatoes until they are dark and almost caramelized. This will take about 8 to 10 minutes.

Transfer the tomatoes, cooked side up, to a round or oval baking dish large enough to hold the tomatoes in a single layer. Repeat until all tomatoes are seared.

Remove the pan from the heat and add the vinegar to deglaze the pan. Return pan to heat after vinegar is added; scrape the bottom of the pan to loosen the drippings. Pour over the tomatoes.

Season tomatoes to taste with salt while the pan is deglazing. Sprinkle tomatoes with fresh herbs.

Bake uncovered in preheated oven for about 30 minutes.

Makes 8 servings
Source: Indiana Times-Herald, August 28, 2002