Slow Roasted Tomatoes

Oven roasting at a low heat for several hours caramelizes tomatoes; even out of season, this method results in a sweet, juicy topping for bruschetta, roasted tomatoes for pastas, pizza and in salads. I like to do a bunch at one time, then use them throughout the week for a quick & tasty meal.

Ingredients: 1 pint grape tomatoes
(I use vine-ripened when in season)
3 heads garlic
2 tablespoons Parmesan
Olive oil
Basil
Pepper
Salt

Preheat oven to 250.

Rinse tomatoes and slice vertically (from stem spot to bottom). Place skin-side down in roasting pan. Drizzle olive oil over tomatoes. Mince garlic and sprinkle over tomatoes. Lightly salt and pepper tomatoes.

Cook in oven 2 hours, every 30 minutes or so, use a spatula to prevent tomatoes from sticking to pan.

Sprinkle basil and Parmesan over tomatoes. Cook additional hour. (If you have access to good fresh basil, wait until tomatoes are done cooking to add basil).

Remove from oven. Let cool to room temperature before refrigerating.