Baked Tomatoes

1. Preheat the oven to 325 degrees Fahrenheit.

2. Rinse and dry the tomatoes. Most varieties of tomatoes, including cherry, do well baking or slow-roasting so do not hesitate to try new ones from your farmer’s market or grocery store. Slice the tomatoes in half, lengthwise. You can slice into smaller pieces or leave as halves, depending on your preference.

3. Toss the tomatoes with olive oil to coat, then add in the salt, pepper, herbs and spices. Garlic and thyme work especially well with tomatoes, as does oregano. Fresh herbs will offer the most flavor, but dried herbs also work well.

4. Place the tomatoes in a glass baking dish large enough to hold all the tomatoes -- keep in mind much of the juice will run out during baking, so you want a deep enough dish to hold the liquid. Glass is preferable, as the acidity in tomatoes can react with the aluminum in metal baking pans. If the tomatoes were kept as halves, place them cut side down.

5. Bake for two hours. When the tomatoes are soft and just starting to wrinkle, they are ready. Cover with foil and set aside while roasting the mushrooms.

Roasting the Mushrooms

1. Turn the oven up to 475 degrees F. Clean the mushrooms by wiping with a paper towel, remove the stems and slice.

2. Toss the mushrooms with olive oil, salt and pepper, to taste. Place on a baking tray or in a roasting pan, and roast for 25 to 35 minutes, or until tender and browned. Turn the mushrooms once during roasting, about 3/4 of the way during the cooking time.

3. Remove from the pan and toss with additional olive oil, if desired.