Hands-on time: 20 minutes

Oven time: 10 – 12 hours

Makes about 2 cups


1 tablespoon olive oil

Kosher salt

2 tablespoons mixed dried herbs (Italian seasoning, basil, oregano, sage or thyme)

1 tablespoon fennel seed

4 pounds meaty tomatoes (Cascade or Roma)

Unpeeled cloves of garlic, optional

Freshly ground pepper

Directions: Set oven to 200F. Drizzle a rimmed baking sheet with olive oil, then sprinkle with salt and seasonings.

Halve the tomatoes lengthwise, leaving the stem socket on one side so after roasting, the skins slip off more easily.

Rub each cut side in the oil and herbs, then arrange cut-side down in a single layer, butted together. Tuck in garlic cloves. Sprinkle tomato tops with salt and pepper.

Roast for 10 to 12 hours. If roasting two trays at once, swap racks after 6 to 8 hours. Let cool. Slip off and discard skins. Use within 2 to 3 days or freeze.

NUTRITION ESTIMATE Per Batch: 367 Cal (30% from Fat); 14g Tot Fat; 2g Sat Fat; 59g Carb; 20g Fiber; 164mg Sodium; 0mg Cholesterol; Weight Watchers 8 points