- 8 plum tomatoes (about 2 pounds), halved
- 2 sprigs fresh oregano
- 4 cloves garlic
- 1/4 cup olive oil
- kosher salt and black pepper
- Heat oven to 300° F. Place the tomatoes (cut-side up), oregano, and garlic in a 3-quart baking dish. Drizzle with the oil, 1 teaspoon salt, and ½ teaspoon pepper.
- Roast until the tomatoes are slightly reduced in size and the skins are puckered, 1 hour, 45 minutes to 2 hours.
- Refrigerate in an airtight container for up to 5 days.