Oven-Roasted Tomatoes

1. Line a baking sheet with parchment paper. Preheat oven to 225 degrees.

2. Break garlic into individual cloves, but leave them unpeeled.

3. Cut tomatoes in half lengthwise, and lay them on the baking sheet in a single layer, cut side up. Now and then, put a garlic clove on the sheet as well, but keep everything in a single layer.

3. Season everything with salt and pepper.

4. Drizzle olive oil over everything, and pop the sheet in the oven.

5. Let the tomatoes and garlic slowly roast for 6 hours or more, until they are as dry as you want them. (I like mine not too dry and still slightly fleshy.)

6. To store, put everything in a clean bottle and keep in the refrigerator. The garlic will continue to flavor the tomatoes as they sit together.

For an even stronger garlic flavor, squeeze the garlic out of its peel before storing. If you prefer not to store the tomatoes with the garlic, I won’t be offended.

These tomatoes are wonderful in a sandwich, with a slice of sharp cheese, lettuce, thinly-sliced red onions on garlic-toasted crusty bread. You can also use it in salads, pizzas, or in a cream sauce over pasta.