Oven Roasted Tomatoes

I had an abundance of small Roma Tomatoes, which I planted thinking they were normal sized Romas.  What to do with all those tomatoes?  Freezing would be too much of a hassle, they are so small...so I decided to roast them.  They turned out wonderful, good to snack on right out of the fridge or put in sauces or add to any recipe.

Oven Roasted Tomatoes
preheat oven to 225F


Any variety of small Tomatoes (small Roma, Grape, Cherry)
Olive Oil
Thyme
Garlic Salt
Onion Flakes
Fresh Ground Black Pepper
Rosemary in desired

Line a cookie sheet with parchment paper.  Slice Tomatoes in half and place skin side down onto parchment paper.  Brush each Tomato half with Olive Oil.  Sprinkle seasonings evenly onto Tomatoes (get messy-I don't measure, just sprinkle till I think it look good)
Bake in a slow oven, about 225F for 2-3 hrs, depending on the size of your Tomatoes and depending on how juicy you like them.....don't let them brown, they are then over cooked.
Cool Tomatoes and place in a plastic baggie or container in the refrigerator. Add a little Olive Oil if needed so they don't dry out.

Plump juicy Romas

Cut in half and season

And season some more!