Ingredients:

12 ripe Roma or Campari tomatoes

1/4 cup water

fresh herbs or a seasoning blend, my favorite is Herbs de Provence

Instructions:

1. Preheat the oven to 250 F.

2. Cut the tomatoes in half and remove the center hard core near the top of the tomato and arrange on a parchment-lined baking pan, cut side up.

3. Drizzle a little water over each tomato and then sprinkle with either the fresh herbs or dried herb blend.

4. Bake the tomatoes for 4-6 hours. Low and slow, this will give those tomatoes a more concentrated flavor and the longer you roast them, the more dried they become.

You can serve the tomatoes immediately as is, toss them with pasta and fresh basil, or refrigerate or freeze them for use later. Once you begin making these you’ll find yourself making a larger batch or roasting up just a few tomatoes to use them up before they go to waste.