Oven Roasted Tomatoes

Roma Tomatoes

Olive oil

Basil

Oregano

Red Pepper Flake

Kosher salt

Cracked Pepper

Cut Tomatoes in half and core the tops. Deseed the tomatoes as best as possible. Line a sheet pan with foil. Sprinkle all the ingredients over the tomatoes give a quick toss on the sheet pan and slow cook in the oven to your desired dryness, at least 2 hours. I usually start them at 300 degrees for the first 20 minutes and turn down to 225. Or go very slow for hours.

The are excellent on panini's., salads and pasta dishes. Nice with fresh Mozzarella and basil for an appetizer. If you make these once you'll want them in your refrigerator always.

To store: pack tightly in a plastic container and pour some olive oil over the top. they'll keep 2 weeks minimum.