These quick and easy roasted tomatoes go great with a pasta dish or try them with a breakfast of eggs on toast and crispy bacon.
- 4 medium-sized ripe red tomatoes
- 1½ tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 230°C
- Cut the tomatoes in half, remove the stems, and lightly squeeze out some of the juices.
- Combine the remaining ingredients in a small bowl. Rub the mixture onto the tomatoes and place them cut side up in a 23 cm x 33 cm baking dish. Bake for 20 to 25 minutes until soft but not mushy.