Slow Roasted Tomatoes

What to do with all those end of summer tomatoes?

Slow roast them with garlic and herbs and the result is a deeply caramelized, jammy taste, perfect for pastas, and sandwiches!

1/2 doz. ripe tomatoes, cut in quarters and stemmed

2 sprigs rosemary

2 sprigs thyme

2 sprigs oregano

4 large garlic cloves, smashed

salt and pepper

Olive Oil (about a quarter cup)

In a glass baking dish, arrange the tomatoes, herbs and garlic cloves. Pour the olive oil and season with salt and pepper. Toss lightly and roast in 300 degree preheated oven until caramelized and wilted, about 40 minutes. Take out and let cool. Use right away or cover and chill for up to 3 days.

I use these for the BESTEST BLTS ever!!