roasted-herb-tomatoes

This recipe is based on <a href=/articles/2013/03/nutrition-pov-pillar3>Equinox Nutrition Pillar Three</a>— Eat Minimally Processed Foods Without Added Sugars — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen.Roasted Herbed Tomatoes Makes 24 halves (about 2 cups) Ingredients: ½ tsp. dried basil ¼ tsp. dried oregano ½ tsp. kosher salt ½ tsp. freshly ground black pepper 1 tbsp. grapeseed oil 12 plum tomatoes, halved lengthwise Directions: 1. Preheat the oven to 375°. To a small bowl, add the basil, oregano, salt and pepper and stir to combine.2. Lightly grease a rimmed baking sheet with the grapeseed oil and place the tomatoes, cut side up, on the baking sheet. Sprinkle with the basil-oregano mixture and roast until the tomatoes are tender and shriveled, about 1 hour 15 minutes. Cool the tomatoes to room temperature and serve immediately, or refrigerate in an airtight container for up to 5 days.