I don’t bake them in the oven anymore: ever since I’ve been making them like this in a pan, roasted tomatoes disappear in a flash.

Ingredients (serves 4)
4 ripe copper tomatoes
1 clove garlic
2 to 3 tablespoons extra virgin olive oil
Handful of oregano
Salt and pepper to taste
(optional) 4 tablespoons hot water
Directions
Prepare the dressing:
Finely chop the garlic with a pinch of salt and oregano. Set aside.
Chop the tomatoes:
Wash, dry and cut crosswise the tomatoes.
Pan:
Heat the olive oil in a large pan. Place the tomatoes cut side down. Cook over high heat for about 3 to 4 minutes until golden brown.
Turn and season.
Carefully turn the tomatoes flesh side up. Sprinkle with chopped oregano, garlic and salt. Add a pinch of black pepper.
Simmer briefly
: If necessary, add 4 tablespoons of hot water to the pan to prevent the sauce from sticking. Cover and cook on medium heat for 10 minutes.
The broth will thicken.
Remove the lid and increase the heat to 2 to 3

Tip:
Just before serving, add a drizzle of extra virgin olive oil and a few fresh basil leaves for an extra summery touch.
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Frequently Asked Questions
When is the best time to make rosemary roasted tomatoes?
The best time to make rosemary roasted tomatoes is when the tomatoes are perfectly ripe: sweet, juicy, and ideally freshly picked.

How long does it take to prepare Roasted Tomatoes with Rosemary?
The preparation time is approximately 20 to 25 minutes.
What are the nutritional values ​​per serving of Roasted Tomatoes with Rosemary?
The nutritional values ​​per serving of Roasted Tomatoes with Rosemary are approximately 80 kcal, 6 g fat, 6 g carbohydrates, 2 g fiber and 1 g protein.