Toss these into a salad or bowl of pasta, or layer them on toasted bread with mozzarella and a few leaves of mint and a drizzle of olive oil. Makes enough for about 12 servings of 2 pieces each. Recipe adapted from “The New Sonoma Cookbook,” by Dr. Connie Guttersen.
Ingredients
12 Roma tomatoes
1/2 tablespoon extra- virgin olive oil
2 teaspoons garlic, chopped
1 tablespoon herbs (basil, oregano or thyme), chopped
Directions
Preheat oven to 300 degrees.
Slice tomatoes in half lengthwise. Remove core. Toss with remaining ingredients.
Place in a single layer on a parchment-lined sheet pan, cut side down. Bake until they have shrunk in size by 50 percent and are soft but still hold their shape, about 1 hour and 15 minutes.
Remove skin and store in a single layer in a container.
