Herbed Roasted Tomatoes

I have been making Herb Roasted Red Peppers for sometime now and keep them handy for making sandwiches and other stuff, I used to wonder if I could roast some other vegetables in a similar manner. Thanks to FoodBuzz, I came across Nancy of Spicie Foodie's post on "How to Roast Tomatoes". She is absolutely my kind of cook ;) I love her site it is sooooooo colorful. Lovely photos but I digress. Here's my version of her recipe.

Ingredients

8-9 Tomatoes

6-8 Pods Garlic

1 Jalapeno Pepper

2 Tbsp Olive Oil

Salt

2 tsp Black Pepper

2-3 tsp Dried Italian Herbs

2 tsp Crushed Red Pepper

1 tsp Cumin Seeds

1 tsp Fennel Seeds

1 tsp Dried Parsley

Method

1. Preheat oven to 390 F. Spray a baking tray with cooking spray and keep aside.

2. Wash the tomatoes and wipe dry. Cut them into half and de-seed them.

3. Finely mince garlic, jalapeno pepper and take it in a small bowl. 

4. Add olive oil and all dried spices to the bowl and mix well.

5. Apply on the inside of the tomatoes and set them on a greased baking tray.

6. Bake in the center of the oven for 45 minutes depending on size of tomatoes. They should be slightly browned and shriveled but not burnt. 

7. Allow to cool completely before using. Store in a sealed container in the refrigerator.

Note: Mine were still pretty juicy may be I could have roasted them for some more time.