Roasted Italian Tomatoes

 These succulent tomatoes use sweet onions, garlic, oregano, thyme, rosemary and chives and are baked until they are perfectly plump and delicious. Great holiday side dish. Gluten free, vegan, low calorie, healthy and clean eating.

•  Course Veggie Side Dish
•  Cuisine Italian
•  Prep Time 20 minutes 
• Cook Time 1 hour 30 minutes

INGREDIENTS

• 20 roma tomatoes sliced in half lengthwise
• 1/2 cup olive oil
• 6 cloves garlic minced
• 1 large sweet onion or Vidalia onion, diced
• 1 tbsp. Italian seasoning
• 3/4 tsp. pink Himalaya sea salt
• 1 tbsp. sugar
• 1/2 tsp. pepper
• sprigs of fresh oregano, thyme, rosemary and chives minced (I used a couple of tablespoons of each)

INSTRUCTIONS

Line a large cookie sheet with parchment paper.

Place cut tomatoes, olive oil, garlic, onion, Italian seasoning sugar, salt and pepper in a large mixing bowl.

Stir well to combine ingredients.

Place tomatoes cut-side-up on top of paper.

Spoon onion and drippings from bowl over top of each tomato as evenly as possible.

Remove oregano leaves, thyme leaves and rosemary from stems and mince.

Sprinkle over top of tomatoes.

Snip chives and add as desired.

Bake at 300° for about 1 hour.

Increase heat to 375° and roast for about 30 more minutes until tomatoes char or brown slightly.