Oven-Roasted Tomatoes

Preheat oven to 200 F. Core and quarter tomatoes with a sharp knife. Into a medium-sized bowl squeeze each tomato quarter to release the juices and seeds. Discard juice and seeds or save for tomato juice, tomato sauce or bloody Mary mix.

Place tomato quarters skin side down onto a cookie sheet that has been lined with tin foil. Drizzle with olive oil and season with salt and pepper. Place fresh herbs and smashed garlic onto cookie sheet. Toss to combine and fully coat vegetables with oil.

Place on middle rack in oven and roast for 7 to 9 hours or until dark red, blackened around the edges and fragrant. Remove from oven and cool.

Place tomatoes, garlic and herbs in a jar and top off jar with olive oil to keep in the fridge for 1 week. Or lay flat on a cookie sheet and place in freezer until frozen. Then move into a freezer safe container and freeze for up to 1 year.