8 (at least) ripe or semi-ripe tomatoes--any variety
Herbes de Provence
1-2 cloves garlic as you like
Set your oven at 325--ish....You can go lower and leave them longer--but if you do around 300 then they will be in there around 2 hours.
Once in the oven, the tomatoes can go to an almost dry stage...you can leave them for up to 4 hours--but put your oven down to the 200's after 2 hours. Your house will smell heavenly and the slices reduce down about 50%....when they are done store them in a glass container. If you don't eat them straight off the baking sheet like I do!
Endless ways to eat them---in a fresh herb omelet, on homemade pizza, in a roasted tomato salsa, tossed with pasta, or on a tomato 'tarte' (recipe to follow for that one!)
Enjoy! I would love to hear how you use them for recipes in your kitchen!