Prep
- Preheat oven to 225°F (110°C).
- Halve tomatoes lengthwise.
Arrange
- Place tomatoes cut-side up in a single layer on a rimmed baking sheet or shallow roasting pan.
- Nestle garlic and herbs between tomatoes.
- Drizzle olive oil generously over everything.
- Season with salt and pepper.
Slow Roast
- Roast uncovered for 10–12 hours.
- Rotate pan once halfway through.
- Tomatoes should:
- Shrink by ~70%
- Look wrinkled but still supple
- Sit in rich, ruby oil
If edges darken too fast, tent loosely with foil.
Serve with fresh mozzarella and basil or top on ANYTHING
