Oven-Baked Tomatoes

• 4 red ripe, unblemished tomatoes, about 1 3/4 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 1/4 teaspoon fresh or dried chopped rosemary

1. Preheat broiler to high.
2. Cut away core of each tomato.
3. Bring quantity of water to a boil.
4. Add tomatoes and let stand about 30 seconds or slightly longer until skin can be pulled away easily.
5. Cut each tomato lengthwise in half and set aside.
6. Place each tomato, round side down, on clean cloth.
7. Pull up edges of cloth to make bag to enclose each tomato half, one at a time, evenly.
8. Squeeze bag gently to extract most of liquid and shape into balls.
9. Arrange each tomato ball, round side up, in one layer in baking dish.
10. Sprinkle with salt and pepper.
11. Blend oil and rosemary and brush the tomatoes with mixture.
12. Place under the broiler for 3 to 5 minutes.

red ripe, salt, freshly ground pepper, olive oil, rosemary

Taken from cooking.nytimes.com/recipes/2535 (may not work)