|My late harvest of garden tomatoes and a pepper from last October.|
1 T olive oil
1 t dried rosemary (or basil or oregano)
fresh cracked pepper
Pre-heat your oven to 250 degrees. Cut grape tomatoes or Roma tomatoes in halves. Cherry tomatoes or smaller grape tomatoes may remain whole. You may want to quarter larger tomatoes.
Toss tomatoes in olive oil. Spread in a single layer on a baking sheet. Sprinkle with crushed dried herbs, salt and pepper. Don't overdo the salt, it will become more concentrated as the tomatoes roast.
The result is a sweet tomato-y bite. They are a bit chewy, and filled with concentrated tomato flavor. They are similar to sundried tomatoes, but better.
Store your tomatoes in a container in the refrigerator for up to a week.