I love tomatoes... fresh from the garden, still warm from the sun. Rinse off, slice and sprinkle with (a little) sea salt and black pepper... yummy! And they are so good for you, too! Roasting them deepens the flavor and cooks out most of the moisture. I like to use them in salads, omelets, on home-made pizza... pop a roasted tomato on a slice of white cheddar and a Triscuit... - the uses are endless. This works with any type of tomato, but Roma and Cherry are favorites.
The amount of tomatoes to be roasted depends on recipe requirements. 1 cup of roasted tomato = 2 cups uncooked.
2Slice or halve the tomatoes (based on type - large varieties such as Beef-eater = slices, Roma or Cherry = halved). Cherry Tomatoes can also be roasted whole, but cut an "X" in them to help the juice release and evaporate during baking.
3Drizzle the olive oil over a cookie sheet, place the tomatoes on the cookie sheet cut side up. Sprinkle the salt, pepper and any other spices you wish to use evenly over the cut surfaces.
4Bake until the tomatoes have "wilted" and released most of their moisture. They should have a nice caramelized finish to them when they are ready to take out of the oven (usually 30 - 40 minutes; 40 - 45 for whole Cherry tomatoes).
5I like to use mine freshly roasted, but they will keep for a day or two in the 'fridge in an air-tight container.