Ingredients:

  • 2 lbs Roma tomatoes, halved lengthwise
  • 4 cloves garlic, smashed and peeled
  • 1 tsp fresh thyme or oregano, chopped
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper to stop sticking.
  2. Slice your Roma tomatoes in half lengthwise. Note: Quarter them if they are massive.
  3. Put the tomato halves, smashed garlic, and herbs in a bowl.
  4. Pour in the olive oil, salt, and pepper. Toss everything until the tomatoes are glistening.
  5. Arrange the tomatoes on the baking sheet, cut side up. Leave a small gap between each piece. Note: Overcrowding leads to steaming, not roasting.
  6. Roast for 35-45 minutes until the skins shrivel and the edges turn golden brown.
  7. Sprinkle Parmesan over the top during the last 5 minutes.
  8. Roast for the final few minutes until the cheese is toasted and bubbly.
  9. Let them cool for 5 minutes on the pan.