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1
To roast tomatoes -
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Take about 4 pounds of Romas or on-the-vine tomatoes.
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Slice in half or in thirds and toss with about 5-6 Tablespoons of olive oil.
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Spread on foil lined cookie sheet with rims and sprinkle remaining oil and kosher salt (or regular) and pepper.
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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.
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I usually flip them over at 2 hours and sprinkle on the slivered garlic if desired.
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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.
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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).
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Cool and scrape all of it with the oil into a bowl-adding more oil if needed.
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10
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.
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11
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.
