Oven roasted tomatoes

This is the time of year most people have more tomatoes than they know what to do with and I was given half a shopping bag full of Beefsteak tomatoes so I am making roasted beefsteak tomatoes (you can use any medium or larger tomatoes)

Here is how you do it:

put olive oil and diced/chopped garlic in the bottom of roasting pans
cut tomatoes into thick (1-1.5 inch) slices and layer on top of garlic (you can add large wedges of sweet onions and whole garlic cloves as well)
lightly cover in an oil and vinegar dressing
(I mixed olive oil, Balsamic vinegar, spices, basil, garlic and a little sugar together)
Bake on 300-325* for 2-3 hours, checking every 30 mins after an hour
turn off heat and open oven door when they are done, they will have reduced their thickness and the juices in the pan have thickened to a serious glaze
allow to sit on rack for 30 mins and then use or freeze, you can also store them in the refrigerator up to 2 weeks by putting them in a jar and covering them with Olive oil, then after they are gone you can use the oil in cooking.

Use them in salads, dice up in pastas and cook in soups … or slice them thin and nibble them


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