Oven-Roasted Herb Tomatoes:
18 large San Marzano or Roma tomatoes
1/2 cup olive oil
3 tbsp. each of chopped fresh parsley and basil
1 tbsp. each of chopped fresh rosemary and thyme
salt and pepper to taste
Preheat oven to 350F. Place tomatoes on rimmed baking sheet, cut side up. Brush with olive oil. Mix all the herbs and sprinkle onto the tomatoes half the herb mixture, with salt and pepper to taste. Bake for 1 hour and 15 minutes or until the edges are brown. Remove from the oven, sprinkle on the remaining herbs, and serve immediately.