With tomato season coming to an end, this is something to do with all those extra lbs of red deliciousness before they start to turn. You can use these roasted tomatoes as snacks, on salads, as a condiment...just about anything. Roasting them makes them super sweet (think sundried tomatoes without being super dry).
2+ lbs tomatoes, halved
salt & pepper
Preheat oven to 3225. Place tomato halves in a single layer on a baking sheet. Drizzle a teeny tiny amount of olive oil over the top of each one and sprinkle with salt and pepper. If you're using cherry tomatoes they'll be done in about 3 hours. The larger the tomato, the longer they'll take to cook. They should look a little shriveled but still juicy.
You can store extras in a jar in olive oil.