Slow-roasted Tomatoes

Ingredients

• 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

Preparation

1. 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.