Roasted Tomatoes

Preparation Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan. Arrange tomatoes, cut sides up, in 1 layer in pan and sprinkle with salt and pepper. Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour. Transfer to a serving dish and keep warm, covered with tented foil (do not let foil touch tomatoes), until ready to serve. Serve warm or at room temperature. Cooks' note:Tomatoes can be roasted 2 hours ahead and cooled completely, then kept, covered with plastic wrap, at room temperature. Reheat in shallow baking pan in a preheated 350°F oven until tomatoes are heated through, about 10 minutes.

Preparation Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan. Arrange tomatoes, cut sides up, in 1 layer in pan and sprinkle with salt and pepper. Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour. Transfer to a serving dish and keep warm, covered with tented foil (do not let foil touch tomatoes), until ready to serve. Serve warm or at room temperature. Cooks' note:Tomatoes can be roasted 2 hours ahead and cooled completely, then kept, covered with plastic wrap, at room temperature. Reheat in shallow baking pan in a preheated 350°F oven until tomatoes are heated through, about 10 minutes.