Roasted Tomatoes

We're leaving for over two weeks on vacation and my garden is currently bursting with tomatoes. I'm leaving what will continue to ripen for my great pet sitter. She can harvest daily and have a nice gift to take home with her each day. But for all the tomatoes that I already have sitting on the counter, I wanted to do something else. So a pan and some olive oil and a long slow roast are just the ticket. 

Here's what I started with. A load of tomatoes to be processed.

Here's what I started with. A load of tomatoes to be processed.

So I slice them all in half and put them in a bowl. I coat them with olive oil and toss. Then I lay them out on a cookie sheet cut side up and roast at 250 degrees for 4-5 hours. 

Ready to go to the oven.

Ready to go to the oven.

The house started to smell amazing and I knew they were going to be good. 

Here they are!

Here they are!

Here they are fresh out of the oven. They are so sweet and tangy and there is also a carmelized flavor that is amazing. So into a pint jar they go and into the freezer. They will keep for up to 6 months but I'm pretty sure I'm going to use them LONG before then.