Herb Roasted Tomatoes

I can tell by my page view stats/history that you all have been very busy figuring out what to do with all your tomatoes and summer produce that's pouring in right now.

You've also been doing some cooking!

My most popular blog posts this past month have been:

• How to Quickly Peel Tomatoes
• Roasted Red Pepper Spread
• Thai Basil Pepper Jelly
• Zesty Peach Barbecue Sauce
• Chunky Basil Pasta Sauce
• Annie's Salsa
• How to Grill Boneless, Skinless Chicken Breasts Without Drying them Out

But I'm about to drop another winner in your laps. Ladies and gentlemen, friends and lovers, I give you Herb Roasted Tomatoes:

What to do with all those tomatoes that you just don't have the time or patience to can or preserve right now? Imagine sun dried tomatoes in olive oil, BUT BETTER!

I could barely stop myself from eating these right off the cookie sheet!

I discovered this recipe from Alana Chernila and immediately set to work. She says that you'll "end up with something slightly shriveled, released juice, a little bit dehydrated, caramelized at the edges. It’s totally delicious right away; you could just pour the whole tray over spaghetti right away."

I couldn't agree with her any more and that's exactly what I did last night for dinner.

Whatever is left over will be tucked away in the freezer for future dinners of pasta, sauces, grilled chicken, casseroles, hell warmed up and eaten with bread and a glass of wine!

You're welcome!

Herb Roasted Tomatoes. 
Recipe Source: Alana Chernila

Approimately 7 lbs. of fresh tomatoes, any kind
Olive oil
Kosher salt
Pepper
Dried or fresh herbs (I used Penzey's Italian Herb Blend)
Garlic powder (optional)

Preheat oven to 275°. Clean tomatoes and slice in half. Arrange on a cookie sheet flesh-side-up. Give tomatoes a hearty drizzle with olive oil and sprinkle on salt, pepper, herbs, and garlic salt to your liking.

Place cookie sheet in the oven and slow roast approximately 3-5 hours, depending on the size and thickness of your tomatoes. You want them to be significantly shriveled reduced, but not dehydrated and tough. I roasted mine, which were a blend of medium-sized beefsteak tomatoes, for 6 hours.

Eat right away, if you can control yourself, or freeze in a container or Ziplock bag.