OVEN ROASTED TOMATOES

This recipe is ridiculously easy.  These tomatoes can be made in advance, refrigerated, and then reheated.  I serve them with fish, chicken, and pasta.  You can also make bruschetta with them – just toast sliced Italian bread, brush olive oil on each slice, and place these tomatoes on top – warm in oven before serving.  Delish!

10 plum tomatoes

2 tablespoons extra virgin olive oil

1 teaspoon sugar (could delete if you like)

1 teaspooon red wine vinegar

Handful of fresh thyme or marjoram

Kosher salt

Fresh ground pepper

Preheat oven 250 degrees.

Line a baking sheet with parchment paper (if you don’t have any use tin foil).

After cleaning your tomatoes, cut in ½ or if they are big in quarters.

Toss tomatoes in a bowl with olive oil, sugar, vinegar, herbs and salt and pepper.

Place on baking sheet cut side up.

Roast for 2 hours until tomatoes collapse but aren’t too dry.

Let cool and refrigerate if not using immediately.