OVEN-ROASTED TOMATOES

MAKES 2 CUPS

When it’s tomato season, double or triple this recipe and keep this condiment on hand to add to salads, sandwiches, or pastas. I like an array of different, colorful tomatoes—from large ones and heirlooms to grape and cherry—but if you only have red ones, that’s fine.

Ingredients

4 red tomatoes, halved

4 orange tomatoes, halved

4 yellow tomatoes, halved

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 sprigs oregano

12 sprigs thyme

3 tablespoons extra-virgin olive oil

Instructions

1. Preheat the oven to 200°F. Line two baking sheets with silicone baking mats or aluminum foil.

2. Arrange the tomatoes in a single layer on the prepared pans, cut sides up. Season the tomatoes with the salt and pepper. Lay the herb sprigs on the tomatoes and drizzle everything with the oil. Bake for 2 hours, until wrinkled but still juicy.

3. Let cool on a wire rack. Remove and discard the herbs and tomato skins and transfer the roasted tomatoes to a lidded container. Refrigerate until ready to use, or freeze for up to 6 months.