Start to finish: 1 hour, 30 minutes (15 minutes active)
Makes 24 tomato halves
12 ripe plum tomatoes, washed, dried and halved lengthwise
2 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
¼ cup chopped flat-leaf parsley
1½ teaspoons chopped fresh thyme
1 tablespoon minced garlic
Preheat oven to 425 degrees. Line a large baking sheet with foil. Place the tomatoes on the sheet, cut-side up. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for one hour, or until the tomatoes are shriveled and beginning to brown on the bottom.
Meanwhile, in a small bowl, mix the remaining oil, parsley, thyme and garlic. Remove the tomatoes from the oven and sprinkle the herb mixture evenly over the top. Return to the oven for 15 minutes, or until herbs begin to brown.
Per piece: 24 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fat (0 saturated); 6 milligrams sodium.