Simple Roasted Tomatoes with Fresh Herbs

We just bought a century old farmhouse on Cape Breton Island. As eager and excited as I am to unpack, August is one of the busiest months of the year at the restaurant. So without much time to fuss, I threw together this quick side dish, which you can also serve for lunch with cheese, toast or salad. I decided to bake fresh garden tomatoes (from Bridget's parents, who just moved a load of stuff up here--thanks guys!) with a few herbs that were already established on the property; chives, oregano, sage, mint, thyme, lavender and rosemary. Mixing together a lot of different herbs can be tricky, even suprising. To have a good balance of flavours you need to dose accordingly. Taste the herbs and ask yourself which is strongest or most pungent. Decide how much of each flavouring you want. Careful with herbs like thyme and rosemary, they tend to give most of their fragance once they are cooked. Tomatoes go well with oregano, so I used more of that.



• 4 medium ripe tomatoes • fresh herbs (see above) • 2 tablespoons olive oil • salt + ground black pepper

Preheat the oven to 375° F. Chop the herbs and mix them with the oil. Cut the tomatoes in quarters, put them in a pan, drizzle the oil and herbs on top, and season with salt and pepper. Bake in the oven for 20-25 minutes.