ROASTED TOMATOES

Need a way to use all of your tomatoes from your garden?

This is a simple recipe for roasting your tomatoes. When kept in an air-tight container (I use mason jars), the roasted tomatoes can be refrigerated for up to 5 days or frozen for up to 2 months.

INGREDIENTS
• 3 pounds large tomatoes, cored, bottom trimmed off, and then sliced 3/4 inch thick
• 2 garlic cloves, peeled and smashed
• 1/4 teaspoon dried oregano
• Pink himalayan sea salt and fresh ground pepper
• 3/4 cup extra-virgin olive oil

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 425 degrees and line rimmed-baking sheet with aluminum foil.

3. Arrange tomatoes in even layer on prepared sheet (larger slices around edge and smaller slices in center). Place garlic cloves between tomatoes. Sprinkle with oregano and 1/4 teaspoon salt and season with pepper to taste. Drizzle oil evenly over tomatoes.

2. Bake for 30 minutes, rotating sheet halfway through baking. Remove sheet from oven. Reduce oven temperature to 300 degrees and prop open door with wooden spoon to cool oven. Using thin spatula, flip tomatoes.

3. Return tomatoes to oven and continue to cook until spotty brown, skins are blistered, and tomatoes have collapsed to 1/4 to 1/2 inch thick, 1 to 2 hours. Remove from oven and let cool completely, about 30 minutes. Discard garlic and transfer tomatoes and oil to airtight container. (Tomatoes can be refrigerated for up to 5 days or frozen for up to 2 months.)

Live Life Optimally,
Kristie