Maria Tucker from Aloha Gourmet suggests topping with fine bread crumbs or Parmesan cheese during the last five minutes of roasting. We served them as is -and they were a crowd pleaser!
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh thyme, basil, chevril or marjoram
1/2 teaspoon sea salt (of course Hawaiian sea salt is best)
1/4 teaspoon freshly ground black or white pepper
Preheat oven to 425 F.
Slice tomatoes in half, place in a bowl and toss with remaining ingredients. We didn’t have chevril or marjoram, just lots of fresh basil, Arrange a single layer with the cut sides up and bake about 30 minutes. Serves 6.
Best part is they are sooo good for you – check out this breakdown from SELFnutritionaldata.com