Oven-Roasted Tomatoes

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   1.

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   Line a baking sheet with parchment paper.

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   Preheat oven to 225 degrees.

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   2.

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   Break garlic into individual cloves, but leave them unpeeled.

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   3.

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   Cut tomatoes in half lengthwise, and lay them on the baking sheet in a single layer, cut side up.

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   Now and then, put a garlic clove on the sheet as well, but keep everything in a single layer.

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   3.

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    Season everything with salt and pepper.

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    4.

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

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    5.

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    Let the tomatoes and garlic slowly roast for 6 hours or more, until they are as dry as you want them.

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    (I like mine not too dry and still slightly fleshy.)

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    6.

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    To store, put everything in a clean bottle and keep in the refrigerator.

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    The garlic will continue to flavor the tomatoes as they sit together.

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    For an even stronger garlic flavor, squeeze the garlic out of its peel before storing.

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    If you prefer not to store the tomatoes with the garlic, I wont be offended.

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    These tomatoes are wonderful in a sandwich, with a slice of sharp cheese, lettuce, thinly-sliced red onions on garlic-toasted crusty bread.

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    You can also use it in salads, pizzas, or in a cream sauce over pasta.

* Per serving · 4 servings · Values may vary.