Roasted tomatoes with fresh herbs is an easy and tasty way to make a delicious side dish. It is ideal for those times when you find a kilogram of lovely red tomatoes on special, especially when they are a little too ripe to star in a salad, but just right for cooking. Use herbs that you have available, and dried herbs will do if that is what you have.
Preheat the oven to moderate (180°C) and oil an oven tray with 1 tablespoon olive oil. Halve 1 kilo of tomatoes and place cut side down quickly first (to oil the cut side of the tomato halves) then turn them cut side up in the tray. Sprinkle fresh herbs over the tomatoes: I use herbs such as thyme, oregano and perhaps some sliced shallots. Add a little pepper, then roast uncovered in the oven for between 30 and 45 minutes, or until the tomatoes start to shrink a little and smell great, but not too much so they still hold their shape. Remove from oven and allow to cool, or serve straight away.