Slow-roasted Tomatoes

Recipe from

Coastal Living


3 medium tomatoes, cut in half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 fresh oregano sprig
1 fresh thyme sprig
1 bay leaf
2 fresh basil leaves
1/4 cup extra-virgin olive oil


Preheat oven to 225°. Sprinkle cut side of tomatoes with salt and pepper. Place tomatoes, cut-side down, in bottom of a 13- x 9-inch baking dish. Top with oregano and remaining ingredients. Cover with foil; bake at 225° for 2 hours. Remove from oven, and cut slits in top of foil, allowing steam to escape.