2lbs.vine tomatoescherry, campari or other variety
½teaspoonground black pepper
roasted garlic powder optional
Preheat oven to 300°.
On a large sheet pan, drizzle 2 tablespoons of olive oil.
Whole Vine Tomatoes
If roasting large vine tomatoes, remove them from the vine. Core the tomatoes by scooping out the stem and then cut them into 3-4 slices.
If roasting smaller cherry tomatoes, remove them from the vine. They should pop right off.
After removing the tomatoes from the stem and coring and/or slicing them, lay them on the oiled baking sheet. Roll the whole tomatoes around coating the tomatoes in the oil. For the slices, drizzle with the additional tablespoon of oil.
Sprinkle with salt, pepper and garlic powder if using.
Place the roasting pan on the center rack of the preheated oven and roast for 2 hours. Your house is going to smell amazing!!
Allow to cool. Remove from the pan and use immediately. Otherwise, refrigerate in a sealed container and use within 5 days.
Make ahead. Prepare the tomatoes and store in a sealed container and use within 5 days.Storing alternative. Cover the tomatoes in some olive oil and place in a sealed jar. Use within 2 weeks.Freezing. These easy roasted tomatoes can be frozen on a parchment covered sheet pan. Once frozen, remove to plastic bags and use as needed within 3 months. You can either pop them into a sauce frozen or defrost them before using in a recipe like a pizza.