Slow Roasted Roma Tomates

These are easy to make, freeze well if you want to enjoy some later, and are an excellent addition to so many meals: Add to quiches, frittatas, sandwiches, wraps, pasta dishes, cheese boards, pizza, etc.

• 2 pounds roma tomatoes

• olive oil

• salt and pepper

  Slice the romas in half lengthwise. Place them cut side up on a baking tray, drizzle with olive oil, and sprinkle with salt and pepper. Slow roast at 225 or 250 for 4 to 6 hours, until mostly dried, but still slightly juicy. So yum!!