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Roasted Tomatoes with Herbs and Lemon Crumbs
From Pure Simple Cooking, by Diana Henry

Roasted tomatoes are a cinch, plus roasting is a good way to treat tomatoes that are lacking in flavor because it concentrates the sugar content. Make sure you lay the tomatoes in a single layer so that they really roast and don't just sweat.


12 plum tomatoes
1/4 cup olive oil
salt and pepper
a little sugar
2/3 cup fresh white bread crumbs
finely grated zest of 1/2 lemon
1 tsp finely chopped fresh flat-leaf parsley
1 tsp chopped fresh chives


1 Preheat the oven to 375F (190C). Cut each tomato in half and spread in a single layer in a large gratin dish or roasting pan. Drizzle with about half of the olive oil and season with salt and pepper. Using your hands, mix the tomatoes around so that they are well covered with oil. Turn them all cut-side up. Roast for 40 minutes, sprinkling a little sugar over the top after they have cooked for 20 minutes.

2 Sprinkle on the bread crumbs, lemon zest, and herbs. Drizzle again with olive oil and roast for another 15 minutes, or until the bread crumbs are golden. Serve hot or warm.

Yield: Serves 6 as a side dish

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