A traditional English breakfast, which includes broiled tomatoes and sautéed mushrooms, inspired me to include this recipe in the brunch. It really dresses up the plate. Think of these tomatoes also anytime you are serving roast lamb or chicken.
12 plum tomatoes
Sea salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 teaspoon minced fresh rosemary or crumbled dried
1 garlic clove, finely minced
Heat the oven to 325°F. Cut the tomatoes in half lengthwise. Season them with salt and pepper. Arrange them in a single layer in a large baking dish brushed with olive oil.
Put the olive oil into a small bowl and stir in the rosemary and garlic. If you have time, wait 15 minutes. Drizzle the oil with the bits of rosemary and garlic over the tomatoes. (The tomatoes can be prepared to this point up to 2 hours in advance; set aside at room temperature.)
Roast the tomatoes until they are softened but still hold their shape, about 25 minutes.