Slow-Roasted Tomatoes

From inthekitchenwithkath.com

(Adapted from recipes on the Smitten Kitchen and in The Glorious Vegetables of Italy)

Plum tomatoes, washed and cut in half lengthwise (Seed them if you want, but I tried seeding and not seeding and concluded seeding is not necessary.)

Olive oil

A few unpeeled cloves of garlic

Salt

Freshly ground black pepper

1. Preheat the oven to 275˚.

2. Spread the tomatoes out on a large baking sheet. (I lined the baking sheet with parchment paper, but you don’t have to use it.)

3. Scatter the garlic cloves around on the pan.

4. Drizzle with some olive oil and sprinkle with salt and pepper.

5. Roast for 3 – 4 hours until they are done as you like them.

6. Store covered with olive oil in the refrigerator for up to two weeks.

Cherry Tomatoes Variation from Domenica Marchetti: Roast for about 1½ hours.