Roasted Tomatoes

Source: Food Network, Easy Entertaining with Michael Chiarello
adapted by

24 plum (Roma) tomatoes, halved lengthwise
Coarse salt, and freshly ground black pepper
6 tablespoons extra-virgin olive oil, plus more for storing
2 tablespoons herbs, your choice
1 clove garlic minced

Preheat the broiler. Arrange the tomato halves cut side up on a baking sheet. Season with salt and pepper. In a small bowl, combine the olive oil, herbs, and garlic. Spoon a little over each tomato half, stirring the mixture before each spoonful!

Broil until the tomatoes are soft and shriveled but still retain some moisture, about 15 to 20 minutes. How long depends on how juicy the tomatoes are. Let cool completely, Chop tomato halves roughly into a quick sauce, if you like, or top a toasted baguette.