I know Autumn is here…and tomato season is over (at least in my neck of the woods), but I had to share this recipe. It just can’t wait until next Summer. It’s too good to keep to myself!! And even if the tomatoes aren’t growing in your backyard, store bought tomatoes made this way will still be good…really, really good. They may take a little time to make, but they’re easy and so worth the wait. Serve them with some fresh mozzarella, a few basil leaves and a baguette. YUM! Oh…and did I mention how easy they are to make?

Tomatoes before roasting.

Oven Roasted Tomatoes

Plum Tomatoes (I usually make a dozen or more, but make as many as you want. Choose smaller sized tomatoes when possible.)

Olive Oil

Kosher Salt

Freshly Ground Black Pepper

Preheat your oven to 275 F. Cut some plum tomatoes in half (I usually pick smaller sized tomatoes if possible because they’ll cook faster). Use your fingers to scoop out the wet seedy stuff so just the firm part of the tomato is left. Lay the tomatoes on a sheet pan, cut side up and drizzle them with olive oil. Don’t crowd them…they like their space. Then sprinkle with salt and pepper. Toss around a little to coat, then bake in a 275 F oven on the center rack for 1 1/2 – 2 hours. The time varies depending on the size of your tomatoes. Just check them once in awhile. They should be cooked down quite a bit so they flatten slightly, but not burnt. (duh!) That’s it! So easy. Once cool, store in the refrigerator for up to a week…if they last that long. Enjoy!

Tomatoes after roasting.