I often get frustrated with what to do with tomatoes. Making a sauce, sandwich, or pie seems great at first but one can only eat so much of those within peak tomato season. When I have an abundance of tomatoes from my garden or the farmers’ market, I try to utilize the surplus as a condiment for breakfast, lunch, and dinner. This recipe roasts tomatoes in olive oil, garlic, and herbs to make a flavorful addition to eggs, sandwiches, pastas, and grain bowls. It’s also great to add to grilled proteins and salads. Any tomatoes will work and if you prefer different herbs, feel free to add those. If you want a little heat, add a pinch of crushed red pepper flakes. 

Garlic and Herb Roasted Tomatoes 

Ingredients
6-8 plum tomatoes, halved and cored
1 head of garlic, cloves separated and peeled
2-3 sprigs rosemary
2-3 sprigs thyme
1 cup olive oil
1 teaspoon salt

Directions 

1. Preheat the oven to 300°F. In a large baking dish, toss together tomatoes, garlic, rosemary, thyme, oil, and salt.
2. Bake until tomatoes are soft and skins slightly wrinkled, about 35 to 40 minutes. Let cool slightly, then remove skins. Discard herbs and garlic. 
3. Chop tomatoes and serve as condiment or tossed into pasta and grains. Store tomatoes in an airtight container, chilled for up to 4 days.