The key to good roasted tomatoes is to use fresh tomatoes that still have that lovely tomato aroma.
How to Roast Tomatoes
1-2 quarts of fresh in-season tomatoes, washed and cut in half (I love a nice variety)
1/4 cup olive oil
1/2 tsp. or two finger pinch of coarse kosher salt
1/4 tsp. or 6-7 grinds of fresh ground black pepper
Pinch of dried red chili peppers (optional)
2 T Italian seasoning (or a mix of basil, oregano and thyme)
2-3 cloves garlic, minced
1-2 T aged balsamic vinegar
Mix all ingredients together in a bowl.
Line a large baking sheet with parchment paper. Choose a baking time that works best for you. The longer they bake, the more intense the flavor will be.
300°F for 1 – 2 hours
375°F for 45 minutes – 1 hour
450°F for 25-30 minutes
To save the roasted tomatoes for later use, place them in a jar and cover with a 1/3″ of olive oil. Store in fridge for up to one week or put them in a freezer-safe container with no more than 1/4” head space (for air) and freeze.