Oven Roasted Tomatoes

Oven-Roasted Tomatoes

A bunch of tomatoes, any variety (I usually use Roma)
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves


Preheat oven to 325.

Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Put tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.

Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes. Give it one more generous drizzle of olive oil. 

Place in oven and cook for about 3 hours or so (the larger the tomatoes the longer they will take--if you cut them smaller they will cook faster).  They are done when they start to get black around the edges and are dried up, but are still soft.  In a pinch I have upped the oven temp to 425 and cooked them in an hour as well.

So good for snacking---I always eat a ton right out of the oven.  I will use them as a substitute for anything that calls for sun-dried tomatoes or puree them in a tomato sauce, throw them in some pasta, you get the idea.  They are SO good and smell heavenly!