Quite a few of my tomatoes grew this year! I wanted to do some testing on new methods in the garden, so I planted fourteen tomato plants. All from seed. This means I am a proud momma to these beauties and wanted to preserve as much of the summer taste that I could.

While tomato sauce from fresh tomatoes is super delicious, it pained me to have to reduce (simmer until the liquid comes out) these to about a quarter of what I started with before boiling. Pained, meaning that yes I did do it, and I cried a little on the inside. So! I roasted the rest of these, and their flavor intensified without losing a lot of the meat. And all the angels sang.

These are Purple Cherokee Heirloom tomatoes. They do have more moisture in them, but their flavor is unbeatable. Want to love these even more? Toast some chewy bread and lightly brush the toast with a raw garlic clove. Top it with your roasted tomatoes. Have a glass of chilled pinto grigio. Put up the do not disturb sign. Live your best life.

Roasted Tomatoes with Herbs and Garlic

Ingredients
2 pounds heirloom tomatoes
2 Tablespoons olive oil
1 Teaspoon coarse salt   
4 Garlic cloves, crushed and halved
2 Small rosemary sprigs
8 to 10 Thyme sprigs

Steps
1. Core out the tomato stems with a pairing knife. Slice tomatoes horizontally across about 1/2 an inch. 

2. Spread out herbs and garlic in baking dish. Put tomato pieces on top of herbs and garlic, so they do not burn and get infused into the tomatoes. Drizzle olive oil and salt onto the tomatoes. 

3. Put into the oven at 350 degrees for about 2 hours. If they are too moist, roast another 30 min (checking periodically so they don't burn). 

4. After they’re cooled, store in the refrigerator in olive oil for up to 2 months, or in the freezer for 4 months (any longer and the taste will be a little off).