Here’s a recipe that was recently posted in our current Viva la Vegan class. Just in time for the summer parties and the abundance of juicy summer tomatoes.
ROASTED PLUM TOMATOES
Plum tomatoes, cut in half, seeds and juice removed*
Olive oil, salt and pepper
Preheat oven to 400. Put the tomato halves, cut side up, on a baking sheet. (I always use baking parchment, otherwise I think you’d need to lightly oil the pan so these don’t stick.) Sprinkle with salt and pepper, and drizzle with olive oil. Roast for about 50 minutes, until tomatoes are tender and starting to char in spots. Let cool completely before serving.
(optional: sprinkle with herbs such as chopped fresh rosemary, parsley, basil, or oregano before baking)
These can be served as a side dish, or on sliced baguette toasts as an appetizer or hors doeuvre.