Roasted Tomatoes
- 1 can whole peeled tomatoes, drained
- 3 tbsp olive oil
- Preheat oven to 350 degrees.
- Drain tomatoes.
- Cut in half lengthwise and place cut-side up in a large roasting pan or cookie sheet with sides.
- Bake for one hour, then remove pan and drain any juices.
- Drizzle 3 tbsp olive oil over the tomatoes.
- Bake for another 90 minutes, then turn oven off and let sit in oven for another 30 minutes.
- (After two hours of baking remove any smaller tomatoes that may be getting black.)
Recipe by forkbelly.com at http://forkbelly.com/roasted-tomatoes-2/
3.1.09