A couple of months ago, I saw David Lebovitz's recipe for Oven-Roasted Tomatoes. They looked great, but I don't grow tomatoes, and they're rather expensive at the market. So I hadn't tried them yet. This garden gift gave me the opportunity to roast my own.
I loosely followed David's directions, omitting the herbs and pepper and increasing the garlic.
I sliced the tomatoes in half, cored them, and tossed them with some good olive oil, sea salt, and lots of sliced garlic.
Then I lay them neatly cut-side down.
I baked them for over two hours, and ended up with this: A tangy-sweet and deeply flavored pan of tomatoes.
They were great on their own, with simple bread and butter, and on sandwiches with baked tofu.