5 lbs fresh tomatoes
1 tablespoon fresh basil
6-7 cloves garlic, peeled
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup (or more, if needed) olive oil
pinch hot red pepper flakes

Wash tomatoes. Slice into halves. Toss in oil and remaining ingredients, to coat well. Leave garlic cloves whole.

Transfer to a cookie sheet, facing tomatoes open side down, skin side up.

Roast in a preheated 375°F oven for about 30 minutes, or until tomatoes are beginning to brown lightly on edges and are slightly shriveled.

Remove from oven. Skins may be easily removed at this point.

Transfer tomatoes with the roasted garlic to jars or a plastic container. Add a few fresh basil sprigs, if desired. Cover with olive oil. Sprinkle some Kosher or canning salt over the top of the oil.

Refrigerate, tightly covered, until needed for up to 3 weeks.

Use tomatoes in pasta sauce, over pizza, as a bruschetta topping for crust bread or in most dishes where tomatoes are called for.

Submitted by: CM