Herb-Roasted Tomatoes
To Finish
Method
Roast the Tomatoes
Heat the oven to 400°F.
Cut the tomatoes in half through the equator. Place them cut-side up in a lightly oiled baking dish.
Mix the olive oil with the garlic and herbs. Spoon a little over each tomato half and season with salt and pepper.
Roast for 30 to 40 minutes, until the tomatoes have softened and browned slightly around the edges but still hold their shape.
Keep warm.
Roast the Potatoes
Cut the potatoes into generous, roughly equal pieces. Small potatoes can simply be halved.
Place them in a saucepan, cover with cold salted water and bring to a boil. Simmer for 6 to 8 minutes. They should begin to soften around the outside but remain firm in the center.
Drain well and let them steam dry for several minutes.
Transfer the potatoes to a roasting pan. Add the olive oil, melted butter, salt and pepper. Turn until evenly coated, then spread them apart so they roast rather than steam.
Roast at 400°F for 30 to 40 minutes, turning once, until golden and crisp at the edges.