This super easy slow oven roasted tomatoes recipe is a great staple to have on hand at all times, great for paninis, burgers, or even your morning avocado toasts!
Clean and slice each tomato into ¼” slices, discarding the tops and arrange them in a single layer on a large baking tray or sheet pan with a lip as they will release a lot of juices in the oven.
Drizzle your garlic olive oil over all of the tomatoes, adding a little more to cover if needed depending on amount of tomaoes.
Sprinkle with Italian seasoning, salt, and fresh cracked pepper.
Place in the oven and cook for about 1 ½ Hrs.
Check to see if they are looking charred, if not then cook for another 25 minutes or until they look done.
Remove from the oven and let cool, then store them in an airtight container in the refrigerator for 1-2 weeks or until use.
Enjoy!
