SLOW ROASTED ROMA TOMATOES

½ Cup Olive oil
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Kosher salt
½ teaspoon Ground Black Pepper
1 tablespoon Minced Garlic
1-2 lbs Roma Tomatoes

Preheat oven to 250

Mix first 6 ingredients in a large enough bowl to hold the tomatoes.

Slice the tomatoes in half and cut out stem. Toss in oil mixture to coat.

Place a rack over a shallow foil lines baking pan. Place tomatoes cut side down on rack and back 31/2 to 4 hours depending on how dry you like your tomatoes. Roast longer, if you are going for that sun-dried texture. Save the juice and oil that accumulates in the pan (unless it is burned) to store the tomatoes in.

You can process in a food processor until smooth for a nice rustic sauce for ziti or other chunky pasta.