Slow roasted Tomato's recipe, uses and storage

During the month of July my Cherry Tomato's were growing well. Now that the heat index is in the hundreds, there are very few growing. I am hoping my tomato plants will produce again when the weather cools down. I had been giving tomato's away and drying them. Then I found a few recipes on slow roasting them. So I tried it out.

You will need:
Cherry Tomato's (That is what I used.) I read Roma's are good to.
Garlic cloves
Olive oil or other veggie oil you have
Salt ( I used Kosher)
Optional: Fresh Thyme and Rosemary (I used both)
Parchment paper, tin foil or you could just lay it on a bake sheet naked (Guessing on the naked sheet of course. Baking at your own risk).

I have read that you can preheat your oven to 200F and bake 6-8 hours, or 225F baking 3-4 hours, or 450F for 25-30 minutes.

I preheated the oven to 225F and baked for 4 hours.

Prep:

Cut in half and lay on baking sheet.

Drizzle oil on top of Tomato's. Top Tomato's with diced garlic and optional sprigs of fresh Thyme and Rosemary. I read that your racks should be in the upper and lower 3rd of oven. I had placed mine on lower rack. I baked for 4 hours at a pre-heat of 225F.

Once baked, they looked like this below.

They are great just out of the oven and best warm in general. I took a glass jar and put them inside with oil to cover the roasted Tomato's.

These can then be stored in the fridge or freezer. I stored mine in the fridge. They are great with Pesto and noodles of choice.

Very simple to prepare. Cook your noodles, drain, add back to the pot and add pesto and roasted Tomato's. Heat and stir till warm. Serve.

Another fave of mine is:

Sourdough bread or your choice of thick sliced bread with pesto and roasted Tomato's on top. Warm in the oven or microwave. Super yummy.

I will blog my Pesto recipe soon. You can use store bought or your own recipe or type of pesto. Remember, fresh and home made tastes better.