Slow Roasted Tomatoes

½ cup olive oil

3 lbs roma tomatoes – ends cut off, halved, seeded, then quartered.

2 ½ tsp dried oregano

1 tsp sugar

½ tsp salt

2 tsp dried parsley

3 garlic cloves – minced

Baguette – sliced and toasted

Goat Cheese

1.     Preheat oven to 250 degrees.  Pour olive oil in a glass baking dish.  Toss tomatoes in olive oil, then arrange cut side up in the baking dish.

2.     Mix together oregano, sugar, salt and parsley.  Sprinkle spice mixture over tomatoes.  Sprinkle minced garlic over tomatoes.

3.     Roast tomatoes for one hour, flip the tomatoes and roast for another hour.  Flip the tomatoes again and roast an additional 15-45 minutes or until deep red in color.  If tomatoes are ripe (spring and summer), roasting time will be limited to about 1 hr 45 min.

4.     Serve tomatoes on toasted baguette smeared with goat cheese.

5.     Can last in the fridge for up to a week.

** Leftover tomatoes can be tossed with pasta or put on a sandwich.