Roasted tomatoes is such a quick and easy side dish. Now, I'm not talking about the slow roasted tomatoes, that's a whole other story. I'm not talking about simply cutting a tomato in half, seeding it, sprinkling with a little salt and pepper, any fresh herb of your choice, and roasting it for a few minutes. It deepens and sweetens the flavor of even off season tomatoes.
My chives are gorgeous right now. As a matter of fact, they are more than gorgeous, they are invasive, they are popping up everywhere! Really all of my herbs are doing well, we have been blessed so far with almost perfect spring weather, just the right amount of sunshine and rain. Thank goodness after last year's drought.
This really isn't a recipe, more of just an impromptu process. I preheated the oven to 450 (because I wanted to do this really quickly). Cut the tomatoes in half, remove the seeds, drizzle with olive oil, sprinkle with salt and pepper and fresh chives. Roast in oven for about 10 minutes. Remove from oven and add a little parmesan cheese. That's it. It took longer for my oven to preheat than it took me to make these. Next time, I will add a little more fresh chives at the very end, for flavor and brightness.
This will be entry for Weekend Herb Blogging, hosted this week by Laurie from Mediterranean Cooking in Alaska.