Oven Roasted Tomatoes

Recipe from: davidlebovitz.com

This is a simple recipe that does not disappoint.  Roasting tomatoes concentrates the sugars and flavors, and makes for a lovely dish.  Eat these tomatoes slathered on toasted bread and topped with soft goat's cheese, or mix with fresh, halved cherry tomatoes and toss with lettuce.  


2 Tablespoons olive oil
1 clove garlic, peeled and thinly sliced
8 - 10 branches fresh thyme
a few sprigs of rosemary
salt and fresh pepper
1 lb. tomatoes


Preheat the oven to 325° and pour the oil into a shallow baking dish.  Add the herbs,  garlic, salt and pepper. Halve the tomatoes horizontally, toss with the oil, herbs and spices, and place cut side down in the baking dish. Bake for two hours, or until the tomatoes are wrinkled and completely soft. Depending on the water content in the tomatoes, it may take a bit longer.  Let cool before serving. You can also put the tomatoes with their juices, the oil and the herbs into a jar and put it in the fridge. It will keep for 5 days or so!