Roasted herbed tomatoes

This recipe is based on Equinox Nutrition Pillar Three— Eat Minimally Processed Foods Without Added Sugars — and was created by the culinary minds at the Tasting Table Test Kitchen.

Roasted Herbed Tomatoes
Makes 24 halves (about 2 cups)

Ingredients:
½ tsp. dried basil
¼ tsp. dried oregano
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 tbsp. grapeseed oil
12 plum tomatoes, halved lengthwise

Directions:
1. Preheat the oven to 375°. To a small bowl, add the basil, oregano, salt and pepper and stir to combine.

2. Lightly grease a rimmed baking sheet with the grapeseed oil and place the tomatoes, cut side up, on the baking sheet. Sprinkle with the basil-oregano mixture and roast until the tomatoes are tender and shriveled, about 1 hour 15 minutes. Cool the tomatoes to room temperature and serve immediately, or refrigerate in an airtight container for up to 5 days.