Our friend, Janis, got me going on this oven roasted tomato recipe a bunch of years ago and I just love making this for dinner. It's also a great way to use up your less than perfect tomatoes. Just cut them up and bake them up and they will still be delicious served over pasta or as a side dish.

8-10 large tomatoes 
¼ cup olive oil
3-4 cloves garlic
Salt and pepper
Optional extras: diced onions, garlic and peppers.
Variation:- Make it as a side dish, with cherry or grape tomatoes and leave them whole.

• Cut tomatoes in half along the equator (or lengthwise for Roma types) and place them in a large Pyrex pan or similar. Green belly-buttons removed.
• Salt and pepper them
• Sprinkle generously with olive oil
• Flip them over and back to thoroughly coat them in the olive oil and salt and pepper and finish with the tomatoes cut side up.
• Bake for 1 1/2 hours at 275F
• Flip and bake a further 1 1/2 hours

Serve hot over pasta with fresh basil and parmesan cheese or cool and store in ziplock bags in the freezer for winter meals.

Shauna Lambeth ©

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