Roasted Tomatoes

1. In a plastic container, mix together 1 tablespoon olive oil, garlic, wine and rosemary. Add salt and pepper to taste. Set aside.

2. Slice tomatoes in half. Add tomato halves to marinade container and seal, shaking/swirling gently to mix. Refrigerate overnight, occasionally swirling to gently stir up juices.

3. Preheat oven to 350 degrees F.

4. Pour container into drainer or colander and drain. Spray the bottom of a glass pie dish (makes for pretty presentation) with olive oil cooking spray. Arrange tomatoes in the dish, with insides facing up. Collect leftover garlic and rosemary from the bottom of the drainer/colander and sprinkle on top of the tomatoes. Grind fresh black pepper (to taste) over the tomatoes, and drizzle with remaining olive oil.

5. Bake for 40-50 minutes, or until edges of the tomatoes begin to char. Serve immediately in the baking dish with toothpicks.

These are also good tossed with angel hair pasta and a little bit of olive oil and fresh rosemary.