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6
Side-Dish ServingsEasy
Published 2007
Most recipes for baked tomatoes call for a relatively high oven temperature. This recipe calls for a low oven temperature, so the tomatoes lose their moisture and their flavor concentrates without burning the edges or scalding the bottoms.
Cut the tomatoes in half through the equator and squeeze the seeds and juices out of each half as shown.
Select a baking dish just large enough to hold the tomatoes in a single layer and rub with the