Roasted Tomatoes

Roasted Tomatoes: Makes 1 Pound

1 pound tomatoes of choice (I used tomatoes on the vine today, but I usually use romas or grape tomatoes.)

1 tsp white sugar

1 tsp brown sugar

3 cloves garlic, smashed

1 tsp kosher salt

1/4 tsp ground fennel

1/4 tsp crushed red pepper flake

1/2 tsp rosemary

1/4 cup olive oil

1 bay leaf

Preheat your oven to 250F.

1. In a cup or bowl, mix together your garlic, sugar, salt, oil, herbs, and spices.
2. If using larger tomatoes, slice them to the thickness of your liking. Remember – they will cook down in the oven.
3. Toss your tomatoes in the oil mixture, and place on a sheet tray, pouring any remaining dressing over the tomatoes.
4. Bake for 2 hours, rotating your pan halfway through the cooking time to promote even baking.
5. Allow to cool, and store in a glass or plastic container with the leftover cooking liquid.
6. Enjoy on sandwiches, on pizzas, in salads, or anywhere else you might enjoy a roasty toasty tomato.

Tip: Use the leftover oil/juice that comes off of the tomatoes for other recipes! Toss pasta in it, make a salad dressing with it, or brush it over bread and toast! Don’t let that liquid gold go to waste!