• 60 or so cherry tomatoes, halved, stem ends trimmed; or 25 medium tomatoes, quartered
• ½ cup (120ml) extra-virgin olive oil
• 3 tablespoons (18ml) minced fresh rosemary or 1½ tablespoons (9 ml) dried
• 3 tablespoons (18ml) fresh thyme leaves or 1½ tablespoons (9 ml) dried
• 3 tablespoons (18ml) fresh oregano leaves or 1½ tablespoons (9 ml) dried
• 5 garlic cloves, chopped
• salt and pepper to taste
  

Preheat the oven to 200°F/94°C.

Arrange the tomatoes cut side up on a parchment-lined 12” x 16” (30 cm x 40 cm) sheet pan.

Drizzle the olive oil over them, scatter the herbs and garlic, and season with salt and pepper. 

Bake for 2 hours, turning the tomatoes once.

Coarsely chop the tomatoes for bruschetta, or simply press a tomato onto each crostino.

Leftover tomatoes can be packed into jars, topped with olive oil, and stored in the fridge for a week.‍

Recipe taken from Frances and Edward Mayes' book, "The Tuscan Sun Cookbook", Clarkson Potter/Publishers‍