Easy-peasy, but such a wow-factor lunch or dinner! Thick slices of toasted Italian bread with smashed avocado on one slice, and Kite Hill ricotta on the other with loaded roasted tomatoes. Roasted tomatoes add great flavor to any dish.
Heat the oven to 350 degrees.
Wash about eight Roma tomatoes. Cut the tomatoes down the center. I gently scoop out the seeds of half and leave half with the seeds.
In a small dish, mix together about two T of olive oil (I use oil sparingly); add three cloves of minced garlic. Place the tomatoes on a baking sheet, cut side up, and brush the tomatoes with olive oil and garlic mixture.
You’ll have garlic left over. Sprinkle the remaining garlic on the tomatoes and sprinkle the herbs of your choice on the tomatoes. (If you don’t mind using more oil then combine about 1/4 cup olive oil, garlic and herbs in a dish and toss the tomatoes in the oil mixture and place on baking sheet to roast).
Slow roast at 350 for about 40 minutes and then increase heat to about 375 for about 15 minutes; increase temp to 400 for the last five minutes or so to caramelize.