Recipe: Roasted Tomatoes

from the Too Many Tomatoes Cookbook

Ingredients:

• 1/4 cup olive oil
• 4 large ripe tomatoes, cut in half 
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions:

1. Preheat the oven to 325 degrees.
2. Lightly coat a cookie sheet with some of the olive oil, and place the tomatoes on it cut side up.
3. Sprinkle the tomatoes with the oregano, salt, and pepper, and then brush with the remainder of the olive oil.
4. Bake for 45 minutes or until the tops of the tomatoes begin to brown.  Serve warm.