By Eve Fox, The Garden of Eating
Tomatoes, as many or as few as you have on hand
Garlic, base the amounts on how many tomatoes you have
Olive oil
Freshly ground black pepper
Fresh herbs – basil, oregano, thyme and rosemary are all good – you can mix and match depending on what you like and what you have handy
1. Preheat the oven to 325 degrees F., and wash the tomatoes and the herbs (you can leave everything on its stalks). Thinly slice the garlic and toss it into a large mixing bowl along with the olive oil, sea salt, pepper and fresh herbs.
2. Slice the tomatoes in half around the middle (the wide way so you don't go through the stem) and add them to the mixing bowl. Toss them gently to ensure they're coated with the herbs, garlic then turn them out onto the baking sheets and turn the tomatoes cut side down.
3. Bake for two hours then remove and let cool. Use however you see fit - these make a great sauce for pasta just as they are or you can also use them as a base for a sauce or stew. Or freeze them for later.
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