Italian-style Roasted Tomatoes Recipe

How to make it

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• Wash tomatoes thoroughly in clear water.
• Quarter tomatoes. Leave skins on.
• Pick up each tomato quarter, hold over sink, and squeeze water out with both hands (Be careful - if you're not careful, you can wind up with tomatoes flying across the room! I speak from experience, unfortunately).
• Crush and chop garlic cloves.
• Squeeze and seed lemon.
• Add all ingredients, including wine, to large bowl.
• Add seasonings (salt or peppery steak seasoning - your preference).
• Mix ingedients until all tomatoes are covered in the mixture of oil, garlic, wine, and lemon juice.
• Lay all tomato quarters, skin side up, in a shallow roasting pan.
• Tuck stems of herbs under tomato quarters (tomatoes should completely cover herbs and there should be herbs under each tomato quarter)
• Broil for 6-8 minutes or until skins of tomatoes start to turn black.
• Remove pan from oven.
• Using a fork, remove skins (very hot - be careful!) and discard.
• Put tomatoes back in oven and broil for another 14-18 minutes.
• Remove pan from oven. Place in bowl.
• Stir. Sprinkle your favorite grating cheese on top. Serve.