1/4 cup extra-virgin olive oilPreheat oven to 400░F.
12 firm tomatoes, cored and halved lengthwise
Sea salt to taste
1/4 cup fresh mixed herbs, such as parsley, tarragon, basil, and rosemary, snipped
1/4 cup best quality red wine vinegar
In a very large skillet, heat the oil over moderately high heat. When hot, place as many tomatoes as will easily fit in the pan, cut side down. (Do not crowd pan) Sear without moving the tomatoes, until they are dark and almost caramelized, 3-4 minutes. Transfer the tomatoes, cooked side up to the baking dish. Overlap them slightly since they will reduce as they bake. Continue until all tomatoes are seared. Season lightly with salt. Remove pan from heat. Deglaze the remaining fat in the pan with vinegar. Return pan to high heat, scraping the bottom of the pan to loosen drippings into the liquid. Pour over tomatoes. Sprinkle with fresh herbs. Place baking dish in center of oven and bake uncovered till tomatoes are soft, shriveled, and even a bit black around the edges, about 30 min. Serve hot, warm or room temp.
Source of recipe: Patricia Wells "At Home in Provence"