Roasted Tomatoes are great just as they are, or, later, added to soups, stews, sauces.
I roasted six trays of these beauties. All of them will be frozen in single servings, and later, popped in a hot stew or become the start of a great pasta sauce.
I used these heirloom big tomatoes. You can use any pulpy tomatoes you like.
Slice, add a few grains of salt, drizzle of olive oil, a pinch of oregano or thyme or whatever herb you like, and bake in a hot oven, 325F for two hours.
The result will amaze you!
The cost of these tomatoes versus canned tomatoes is comparable.
The taste, by far, superior!
p.s. you can use the same method for roasting vegetables such as peppers, zucchini, onions, eggplant,