Oven-Roasted Tomatoes - tomatoes

Method

• 1.
• Line a baking sheet with parchment paper.
• Preheat oven to 225 degrees.
• 2.
• Break garlic into individual cloves, but leave them unpeeled.
• 3.
• Cut tomatoes in half lengthwise, and lay them on the baking sheet in a single layer, cut side up.
• Now and then, put a garlic clove on the sheet as well, but keep everything in a single layer.
• 3.
• Season everything with salt and pepper.
• 4.
• Drizzle olive oil over everything, and pop the sheet in the oven.
• 5.
• Let the tomatoes and garlic slowly roast for 6 hours or more, until they are as dry as you want them.
• (I like mine not too dry and still slightly fleshy.)
• 6.
• To store, put everything in a clean bottle and keep in the refrigerator.
• The garlic will continue to flavor the tomatoes as they sit together.
• For an even stronger garlic flavor, squeeze the garlic out of its peel before storing.
• If you prefer not to store the tomatoes with the garlic, I wont be offended.
• These tomatoes are wonderful in a sandwich, with a slice of sharp cheese, lettuce, thinly-sliced red onions on garlic-toasted crusty bread.
• You can also use it in salads, pizzas, or in a cream sauce over pasta.