1 - 2 pounds fresh tomatoes
3 - 5 Tbsp olive oil
1 sliced onion (any variety will do)
2-3 cloves garlic (minced)
2-3 leaves freshly chopped basil
Salt and Pepper to taste
Variations and Additions
Add a freshly sliced bell pepper.
Add your favorite "Italian" seasoning blend.
Preheat oven to 350 degrees
Pour some of the olive oil in a baking sheet and distribute it evenly across the surface. Be sure to reserve a bit of the olive oil to drizzle over the tomatoes before they go in the oven.
Place the tomatoes on the baking sheet cut-side down. Be sure to allow the olive oil in the pan to coat the tomatoes evenly. Smaller tomatoes can be left whole. Larger tomatoes should be sliced in half, with the flat side of the cut tomatoes facing downward on the baking sheet. Add the sliced onion, minced garlic, basil, salt, pepper, and/or any other favorite herb seasoning that you may be using.
Bake the tomatoes at 350 degrees for about an hour. Smaller tomatoes may finish cooking sooner. The tomatoes should be soft and the skins all wrinkled.
Use the tomatoes right away in your favorite recipe or place the roasted tomatoes in a jar. Top the jar with some extra olive oil, cover it and place the jar in the fridge. I'm not sure how long they will keep in the fridge because mine never last more than a few days!