2 lbs vine-ripened Roma tomatoes (can be a mix of varieties)
4 T extra virgin olive oil
1 T chopped garlic (2 cloves)
1 sliced onion (optional)
salt & pepper
Spread 2 T of the oil in the bottom of a 13" x 9" roasting pan. Cut the tomatoes in half (stem end to blossom end
if you are using Romas, across the horizontal if you are using other varieties, leave them whole if you are using
cherry tomatoes). If you are using the onion, spread the slices in the bottom of the roasting pan.
Place the tomatoes in the roasting pan cut sides up. Fit in as many as you can. Sprinkle with chopped garlic, salt
and pepper. Drizzle remaining 2 T olive oil over tomatoes.
Roast tomatoes in a 325 degree oven for one hour or until the juices have mostly evaporated and the tomatoes
have begun to caramelize.
These tomatoes are a great basis for many dishes.
For instance:
When I make these tomatoes to use in my pasta sauces I omit the onion. These tomatoes are great just spooned over pasta with a little grated parmesan cheese and some torn fresh basil.
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