2-1/4 lbs tomatoes, cut in half, quartered or sliced 1/4 cup olive oil 1 garlic clove, minced 1 Tablespoon minced shallots 1 teaspoon chopped basil 1 teaspoon chopped oregano 1/2 teaspoon chopped thyme Kosher salt and fresh ground pepper
Cut the cores from the tomatoes and cut into desired shape. In a small bowl, combine oil, garlic, shallots, basil, oregano and thyme. Sprinkle the oil mixture over both sides of tomatoes and place them in a single layer on a rack in a baking sheet. Roast in the oven at 275 degrees F for 1-1/2 hours.
You can eat the tomatoes right out of the oven or save them to be used in other recipes.