A delightful recipe for oven-roasted tomatoes with a blend of herbs, perfect as a snack or addition to your favorite dishes.
Preheat your oven to 200°F (93°C).
Preheating ensures even cooking from the start.
Wash the tomatoes thoroughly and pat them dry.
Dry tomatoes roast better as excess moisture can hinder caramelization.
Cut each tomato in half crosswise and remove the seeds using a spoon.
Removing seeds prevents excess moisture during roasting.
Place the tomato halves cut-side up on a parchment-lined baking sheet.
Using parchment paper makes cleanup easier.
Drizzle olive oil over the tomatoes and sprinkle with minced garlic, chopped basil, and oregano. Season with salt and pepper.
Ensure even distribution of seasoning for consistent flavor.
Roast the tomatoes in the preheated oven for 4-6 hours until they are dry to the touch but still slightly pliable.
Check periodically to avoid over-drying.
Allow the tomatoes to cool before serving or storing.
Cooling helps the flavors settle and makes handling easier.
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