It is the end of April, and if you have a garden with tomatoes, you probably have more tomatoes than you know what to do with!   Here is a simple and DELICIOUS recipe for roasted tomatoes!

Preheat oven to 225 degrees Slice tomatoes in half, lay on an aluminum covered baking dish, so they are NOT touching each other or the sides of the dish. Sprinkle liberally with salt. Let the tomatoes sit for 15 to 20 minutes. Place in oven. Depending upon the size of your tomatoes, you will need to cook these for 45 minutes to a few hours. I always use small tomatoes for this and they are done in about an hour. Check frequently to make sure they are not burning. The whole point of this recipe is to “oven roast” them.

Once they are dry and resemble prunes, they are ready to come out. You will probably have some that are over cooked, and some that need to cook longer. If you watch them closely you can remove the ones that are cooked earlier so they don’t burn and leave the ones in that need to cook a little longer. Remove from oven, and let cool. Once cool, pick them up by the handful and shake the salt off back onto the pan or in a bowl so you can reuse it for another batch. Place onions in a mason jar, add herbs, and garlic, if using, shake a little to distribute the flavors and cover with olive oil.

THATS IT! These will keep in the refrigerator for a few weeks, but they probably won’t stick around that long!