Place tomatoes cut-side-up on top of paper. Spoon onion and drippings from bowl over top of each tomato as evenly as possible. Remove oregano leaves, thyme leaves and rosemary from stems and mince. Increase heat to 375° and roast for about 30 more minutes until tomatoes char or brown slightly.
- 20 roma tomatoessliced in half lengthwise
- 1/2cup olive oil
- 6cloves garlicminced
- 1large sweet onionor Vidalia onion, diced
- 1tbsp. Italian seasoning
- 3/4tsp. pink Himalaya sea salt
- 1tbsp. sugar
- 1/2tsp. pepper
- sprigs of fresh oregano, thyme, rosemary and chivesminced (I used a couple of tablespoons of each)
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