The key to good roasted tomatoes is to use fresh tomatoes that still have that lovely tomato aroma! Heirlooms are particularly amazing if you can get your hands on any!
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.