Pomodori al Forno - Oven-roasted Tomatoes with Fresh Herbs

Carefully wash and dry tomatoes. Using sharp kitchen knife, cut each tomato in half, and using small teaspoon, eliminate inner seeds and liquids from each tomato. 

Line plate or baking tray with waxed paper, set aside.  Sprinkle each tomato half with a bit of table salt, and place cut side down onto waxed paper and allow liquids to drain out for approximately 30 minutes.

Carefully wash and dry fresh herb blend.  Remove fresh herb leaves from stems and reserve leaves.  Finely dice all, and blend together in small bowl.  Remove skin from garlic and finely mince, adding to bowl with herbs. 

Zest only orange or yellow (depending on citrus used in recipe) part of fruit rind, add to bowl with other aromatics and blend well.

Preheat oven to 180C.

Line baking tray with dampened waxed paper, and drizzle each tomato half with extra-virgin olive oil.  Dress each tomato half with a teaspoon (or to taste) with aromatic blend, and place onto prepared baking sheet.  Drizzle prepared tomatoes with more olive oil, cover all seasoned tomatoes with layer of tin foil, and place into preheated oven.  Bake approximately 30 minutes.    

At 30-minute mark, remove tin foil, and return to oven to bake until cooked through and completely softened.

Remove from oven, allow to settle for a few minutes, and serve with your favorite main dishes.  Serve warm.