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V Tomatoes Roasted with Rosemary and Lemon (Cooking Light)

Use as a rich side dish with crusty bread or mix in with pasta (and cook until some of the liquid evaporates and serve with parmesan cheese. For winter dining, cool and freeze in a zip-lock plastic bag. They keep for about 3 months.

¼ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 pounds tomatoes, quartered lengthwise (the recipe calls for plum tomatoes, but use any type and remove seeds after quartering)
3 garlic cloves, minced

Preheat oven to 400° F. Place all ingredients in a bowl and toss well to combine. Place tomato mixture in a 13 by 9-inch baking dish. Roast for 30 minutes, stirring every 10 minutes. Remove from oven. Heat broiler. Broil tomatoes for 10 minutes or until they begin to brown. Remove from oven and stir gently to combine. Makes 10 ½-cup servings.