Oven-Roasted Tomatoes

Adapted from David Lebovitz

  • 2 lb. Roma Tomatoes, sliced to medium thickness
  • 2 cloves garlic, minced
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • salt and pepper, to taste
  • 4 Tbsp. Extra Virgin Olive Oil (or Basil Infused or Garlic Infused)

Preheat oven to 325 F.

In a large bowl, toss tomatoes with olive oil and garlic. Pour out onto a baking sheet, arranging tomatoes so that they don't overlap too much. You might need two baking sheets for this. Sprinkle with basil, oregano, salt and pepper.

Bake for 1 1/2 to 2 hours, until the tomatoes are soft and wilted. (I like to set my pizza dough next to the oven during this time to rise.)

Storage: These will keep for about 5 days, covered, in the refrigerator.  They can also be frozen for up to six months.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil