Roasting vegetables is a wonderful way to add more flavor to them. This is true with tomatoes, so make good use of the summer bounty.
Course: Side Dish, Snack
Keyword: roasted tomatoes, tomatoes
Author: Jessica Fisher
4lbroma tomatowashed, cored, and quartered
black pepperto taste
Combine all ingredients and lay in a single layer on cookie sheet.
Bake in 225° F oven for three hours until wrinkled and “dry” looking. They won’t be completely dry, but there will be obvious moisture loss.
Toss in salads or chop and add to sauces.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.To freeze: store the tomatoes in an airtight container in the freezer for up to 2 months.Nutritional values are approximate and based on 4 pieces.