whole garlic cloves
Pre-heat oven to 350 degrees Fahrenheit
Add just enough olive oil to lightly coat your tomatoes and garlic.
I like doing this in a bowl, because I use too much oil when I try to drizzle the oil over the tomatoes on the cookie sheet.
I lightly sprinkle black pepper and Italian seasonings.
"Lightly..." sorry about not using teaspoons and grams, but just take it easy, the roasting brings out the flavors, and nothing needs to be over seasoned.
I spread the tomatoes in a single layer across a parchment lined baking sheet.
Wow, parchment paper is such a labor saving kitchen friend!
Next comes... ready? A light sprinkling of kosher salt.
Imagine each tomato slice getting 3 or 4 flakes of the salt.
We're not gonna over do this.
The tomatoes are going to be sweet, not savory, and just a hint of salt makes a nice contrast-enhancement-je ne sais quoi.
(That last bit I just made up.
I wanted to sound convincing, like a real cook.)
Into the oven for... an hour? Sorry, again. I just keep them in there until it smells good and some of the tomatoes are shriveled, and some have crisped edges, and I am thinking oh, wow those look good. Let them cool, sneak a few and try not to burn your mouth, add them to a jar, and enjoy them, and think about winter, when there are no tomatoes, then be happy because it is still summer.
Onto Salsa Fresca!
What are you making?