Oven Roasted Tomatoes

To roast tomatoes –

Take about 4 pounds of Romas or on-the-vine tomatoes.

Slice in half or in thirds and toss with about 5-6 Tablespoons of olive oil.

Spread on foil lined cookie sheet with rims and sprinkle remaining oil and kosher salt (or regular) and pepper.

Roast in 325 degree oven for at least 2 hours. They should be slightly shrunken and getting a bit brown on the sides, but still moist.

I usually flip them over at 2 hours and sprinkle on the slivered garlic if desired.

Bake until they have collapsed and are slightly brown and caramelized. This might take 2 more hours, depending on the size of the tomatoes and how reduced you want them to be.

Add some fresh or dry basil or thyme or rosemary in the last hour of baking for herbed tomatoes (the garlic and herbs can burn if added at the beginning).

Cool and scrape all of it with the oil into a bowl—adding more oil if needed.

A jar keeps in the fridge for a few weeks, but for longer storage, I package them in small zip lock bags that lay flat in the freezer. You can then just cut off what you need to add to recipes for a real flavor boost.

Serve on toasted french bread slices, toss with pasta, add to tomato soup or pasta sauce, tuck some into grilled cheese sandwiches, stuff some into a baked potato, top a cream cheese bagel. Yummy.