Roasted Tomatoes with Garlic and Herbs

Preheat the oven to 180 C. In a baking dish, combine olive oil (52 g), red wine vinegar (45 g), garlic (25 g), thyme (6 g), and rosemary (6 g), then leave this aromatic base to stand for 10 minutes.

Add the tomatoes (800 g), season with salt and black pepper to taste, toss gently, and spread them in one layer. Roast for 15 to 20 minutes until the tomatoes soften and the skins begin to split in places.

Serve the tomatoes warm as a vegetable side, or let them cool slightly and use them as a base for a sauce, a warm appetizer, or a savory spread.