Roasting tomatoes for sauces or for eating right out of the oven is easy. The most difficult part is turning on the oven to 300 degrees on a hot summer day.
Core the tomatoes, then half or quarter depending on their size. Toss them with a drizzle of olive oil and salt (I use sea salt because I like it).
Place the tomatoes on a sheet of parchment paper or foil on a cookie sheet. Slide them into the oven and bake 2.5 to 3 hours. You can also turn off the oven and just let them continue to stew.

Roasting tomatoes for sauces or for eating right out of the oven is easy. The most difficult part is turning on the oven to 300 degrees on a hot summer day.
Core the tomatoes, then half or quarter depending on their size. Toss them with a drizzle of olive oil and salt (I use sea salt because I like it).
Place the tomatoes on a sheet of parchment paper or foil on a cookie sheet. Slide them into the oven and bake 2.5 to 3 hours. You can also turn off the oven and just let them continue to stew.