Skinny Roasted Vine-Ripe Tomatoes

🧂 Ingredients

• 8-10 large vine-ripe tomatoes

  wedged in 8 pieces (or use heirloom or beefsteak tomatoes)
• 1 tsp. Salt and pepper

  to taste
• 2 or 3 tbsp. fresh thyme

  minced, or more, if desired
• 2 or 3 tbsp. fresh rosemary

  minced, or more, if desired
• 2 or 3 tbsp. fresh oregano

  minced, or more, if desired
• 2 or 3 tbsp. fresh chives

  snipped, or more, if desired
• 2 or 3 tbsp. fresh basil

  minced, or more if desired
• 2 or 3 tbsp. fresh marjoram

  minced, or more if desired (or 1 teaspoon dried marjoram)
• 2 tbsp. olive oil

  or more, if needed

Instructions

• 1 Place parchment paper in a large 18x26” cookie sheet.
• 2 Wedge tomatoes and place in a layer to cover the bottom of the cookie sheet.
• 3 Brush on olive oil so each wedge is covered.
• 4 Sprinkle generously with salt and pepper.
• 5 Then sprinkle tomatoes with thyme, rosemary, oregano, basil, chives and
  marjoram.
• 6 Roast at 400 degrees about 45 minutes or until done.

Nutrition Info