1 Tbsp extra-virgin olive oil
8 medium tomatoes, halved
1 tsp fresh oregano
1 tsp fresh basil
2 cloves garlic, finely chopped
Preheat oven to 300°F.
Spray large baking sheet with oil
Place tomatoes cut side up on baking sheet, and drizzle with tablespoon of oil.
Roast tomatoes for 1 hour until juicy and beginning to shrivel.
Sprinkle with garlic, oregano, and basil, and roast a further 60-90 minutes until tomatoes are caramelized and brown on edges.
Serve on pasta or salads, in sandwiches and on crostin, or just as a side dish for grilled or roasted veggies.
Keep in frig for a week, freeze well.