1poundtomatoes, (You can use any size, you may need to adjust the roasting time if the tomatoes are small)
2 to 4Tablespoonsolive oil, start with 2 Tablespoons, increase if necessary.
2 to 3large garlic cloves, peeled and thinly sliced
Several branches of fresh thyme*
A few sprigs of fresh rosemary*
Kosher salt and freshly cracked black pepper
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Instructions
Preheat the oven to 325°F.
Pour the olive oil into a shallow baking dish or pan (preferably not a pan made of aluminum). Add the garlic, thyme, rosemary and salt and pepper.
Cut the tomatoes in half horizontally (you can remove the stems if you prefer - I did not.) Toss the tomatoes with the oil and seasonings and then lay them cut side down in the dish.
Roast for 1 ½ hours, until the tomatoes are completely softened and wilted and start to wrinkle. Depending on the size of the tomatoes, you may need to adjust the time.
Discard the herbs and garlic.
Cool and serve in salads, use in dips or spreads, or just snack on them!
Notes
*Gr8 Tip:
If you don't have access to these fresh herbs, you can use dried herbs. Just mix about ½ teaspoon of each of the dried, crushed herbs into the olive oil. Remember, the dried herbs have more concentrated flavor, so be careful to not use too much or you will overpower the tomatoes.
Gr8 Do-Ahead:
Roasted Tomatoes will keep in the refrigerator for up to a week.