Oven Roasted Tomatoes

Eat these roasted tomatoes on their own, on bruschetta, in salads or toss them with pasta.

Recipe Ingredients:

6 medium tomatoes, sliced crosswise 1/2 to 3/4 inch thick
Olive oil
Salt, ground black pepper and granulated sugar

Cooking Directions:

1. Heat oven to 300°F (150°C). Line two baking sheets with aluminum foil; generously rub with oil.
2. Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and sugar to taste.
3. Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour.
4. Roasted tomatoes will keep 4 or 5 days in the refrigerator.

Recipe provided courtesy of the California Tomato Commission.