kosher salt and freshly ground pepper, add to your taste
2 or 3garlic cloves, peeled and thinly sliced
several branches of thyme
a few sprigs of rosemary
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Whisk together all ingredients, or combine in a shaker or jar with a sealed lid and shake vigorously.
Oven Roasted Tomatoes
Preheat the oven to 325°F
Cover a large baking sheet with parchment paper.
In a small bowl, add the olive oil and salt and pepper and stir to combine. Drizzle the olive oil onto the prepared baking sheet. Add the garlic, thyme, and rosemary and toss together with the olive oil.
Cut the tomatoes in half. Toss the tomatoes with the oil and seasonings and then lay them cut-side down.
Bake cut-side down for 15 minutes and then take them out of the oven and turn them over.
Bake for 1 ½ - 2 hours longer until the tomatoes are completely softened and wilted and start to wrinkle. Depending on the size of the tomatoes, they may take longer to cook.
Toss the arugula with the dressing and divide on plates. Top with the roasted tomatoes.
Make it Gr8:
I added a piece of fresh mozzarella on the arugula and put the roasted tomatoes on top of the mozzarella. This made it colorful and added creamy deliciousness!
When your tomatoes are getting somewhat wilted, instead of throwing them out, ROAST them!
Gr8 Do-Ahead Tip:
The roasted tomatoes will keep for about five days in the refrigerator.