Roasted Tomato Appetizer

Preheat oven to 275F.

Prepare the tomatoes: Drain the juice from the can and cut each tomato in half, removing the insides. Save the juice and tomato guts for marinara sauce or another use! Place the tomatoes in an oven proof dish, cut side up, in one layer.

Note: You can use fresh tomatoes for this! Boil fresh tomatoes in a pot of water for 1 minute, then remove the skins, then cut in half and remove the guts. Proceed with the recipe as directed, adding 20 minutes cooking time.

Sprinkle the tomatoes with salt and sugar. Cover with olive oil – you might need more than a cup if you’re making a lot! The oil should come to 1/4 inch below the top of the tomatoes.

Cook the tomatoes for 45 minutes, remove from the oven, and flip them over. Cook for 30 more minutes, remove from the oven, and flip over again. Cook tomatoes cut-side up for 20-30 more minutes until the tomatoes are very dark brown but not burnt at the edges.

Meanwhile, mince the garlic and herbs, if using.

When the tomatoes are done, sprinkle the garlic and herbs over the hot tomatoes and oil, then cover the pan tightly with plastic wrap. Let the mixture rest for at least 15 minutes before serving.

Serve tomatoes and flavored oil with baguette, crackers, cheese, and veggies.

Enjoy!