The best way to eat tomatoes is directly off the vine. If you can’t have that, slow-roasting them is a close second. This technique concentrates their flavor, adding caramelization and an intensity that will have you eating them off the pan. This works for any quantity of tomatoes, so use whatever you have (but be warned—you might wish you had made extra!).
3 parts fresh tomatoes, cut in half (for large tomatoes, cut in quarters)
2 parts onions, chopped
1 part garlic, peeled and mashed or chopped
Extra virgin olive oil
Salt & pepper to taste
Optional – small sprinkling of fresh herbs (such as oregano or basil)
Preheat oven to 350 F.
Toss tomatoes, onions, garlic, herbs and spices with a generous coating of olive oil.
Spread mixture on a baking pan in a single layer, and roast until the tomatoes have shrunk and caramelized slightly around the edges (about 60-90 minutes). Stir once or twice during roasting.