All from the garden! Roasted tomatoes with fresh herbs.

Hubby went out to our garden this afternoon to harvest the peppers and tomatoes.  He came in with two grocery bags full.  What to do with the harvest was the question of the evening.  I decided to take about 5 of the tomatoes and roast them, using not only the tomatoes, but the parsley, oregano, thyme and rosemary form our garden that we had.  

I went out and gathered the fresh herbs and chopped them all up, mixed them with 2 tablespoons of chopped shallots and 1/4 teaspoon of pepper.

I sliced the tomatoes horizontally, cored and seeded them, sprinkled salt on them and let them rest cut side down on a paper towel for about 15 minutes.

Place the tomatoes in a pan coated with cooking spray.  Sprinkle them again with salt.

Top the tomatoes with the herb mixture and then drizzles 2 teaspoons of olive oil over the top.  Bake in a 350degree oven for 1 hour.  Remove and enjoy!