Serves 4
| 4 | large ripe tomatoes, cored |
| 2 | tablespoons olive oil |
| Salt and pepper, to taste | |
| 2 | tablespoons chopped mixed fresh herbs (parsley, thyme, oregano, chives) |
2. Halve the tomatoes horizontally and set them cut sides up in the dish. Brush the tops with oil and sprinkle with salt and pepper. Roast the tomatoes for 30 minutes or until they are very soft, but not falling apart. The skins should still cling to the flesh.
3. Sprinkle the tomatoes generously with fresh herbs. Sheryl Julian 
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