Roasted Tomatoes

Seriously? Three pounds of Roma tomatoes for $1? If you know me, you know my love for tomatoes. This is my time of year. Last Friday, Saturday and Sunday, Henry's Market ran a great sale on you guessed it, TOMATOES! I loaded up on few pounds with big plans to make a ton of things when I returned from my weekend getaway. The excitement continued this evening when I back to Henry's post sale and discovered that through Wednesday, the tomatoes are two pounds for a $1. Not too shabby.
I was shorter on time than I anticipated so I went with roasting all of my tomato bounty. I figure I can use them maybe for a marinara sauce, on a panini, as a pizza topping, on a toasted baguette with cheese, in a salad and many more ways...

Here's what I did:

5 - 6 pounds of Roma tomatoes

A few clugs of extra virgin olive oil

Salt and pepper

a few pinches of rosemary, thyme and oregano

7 garlic cloves minced (optional)

Preheat oven to 225 F. Slice the tomatoes long ways in half. Arrange on a lipped pan with the tomato guts facing up. Cover the tomatoes with extra virgin olive oil and sprinkle with salt and pepper and the herbs. Roast for 4 hours. Let the tomatoes cool. From here you can refrigerate them for up to two weeks or freeze them for up to four months.