Oven-Roasted Tomatoes

1. 1

   Preheat oven to 200 F. Core and quarter tomatoes with a sharp knife.

2. 2

   Into a medium-sized bowl squeeze each tomato quarter to release the juices and seeds.

3. 3

   Discard juice and seeds or save for tomato juice, tomato sauce or bloody Mary mix.

4. 4

   Place tomato quarters skin side down onto a cookie sheet that has been lined with tin foil.

5. 5

   Drizzle with olive oil and season with salt and pepper.

6. 6

   Place fresh herbs and smashed garlic onto cookie sheet.

7. 7

   Toss to combine and fully coat vegetables with oil.

8. 8

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

9. 9

   Remove from oven and cool.

10. 10

    Place tomatoes, garlic and herbs in a jar and top off jar with olive oil to keep in the fridge for 1 week.

11. 11

    Or lay flat on a cookie sheet and place in freezer until frozen.

12. 12

    Then move into a freezer safe container and freeze for up to 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.