Ingredients:

  • 3 lbs Roma or Plum tomatoes, halved lengthwise
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper

Instructions:

  1. Preheat your oven to 225°F (109°C). Line a large rimmed baking sheet with parchment paper.
  2. Place the halved tomatoes cut-side up in a single layer on the baking sheet, ensuring they aren't overcrowded for optimal air circulation.
  3. In a small bowl, whisk together the olive oil, sliced garlic, dried oregano, salt, and pepper.
  4. Drizzle the oil mixture evenly over the tomatoes, using a brush or spoon to ensure every surface is coated.
  5. Slide the tray into the center rack of the oven and roast for 3 to 4 hours until the tomatoes appear shrunken, mahogany-colored, and jammy.