Tomatoes with herbs

Ingredients for 4 servings:

• 1 kg plum tomatoes or very red ripe plum tomatoes
• 1 bunch of basil
• 1 bunch of parsley
• ½ tsp thyme leaves
• 2 garlic cloves
• 6 tbsp extra virgin olive oil
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Italian antipasti, as a side dish to grilled food or with white bread.

To peel the tomatoes, cut a cross into both sides, pour boiling water over them, then place them in ice water. Simply peel off the skin. Quarter the tomatoes, remove the seeds, and remove the stem. Preheat the oven to 220°C (top/bottom heat). Slice one of the garlic cloves and brown it in olive oil. Remove the garlic clove and discard. Finely chop the second garlic clove, parsley, and basil. Set aside any basil leaves for decoration. Set aside 1/3 each of the parsley and basil. Mix everything together (except for the reserved chopped herbs), add salt and pepper, transfer to an ovenproof dish, and cook for 20 minutes in the preheated oven. Allow the tomatoes to cool completely, or overnight in the refrigerator if desired, then sprinkle with the remaining herbs. This dish goes well with almost any dish. It also tastes wonderful warm with thin spaghetti. I like to bring the tomatoes to barbecues; they go wonderfully with grilled eggplant and zucchini.