Tomatoes, tomatoes, tomatoes...

ROASTED TOMATOES
Serve as a side dish, add to omelettes or hot or cold pasta dishes. Keeps for several days in refrigerator, with a bit of olive oil.

about 2 lbs. fresh plum tomatoes, cored and halved or quartered, depending on size
1 red onion, thinly sliced
4 cloves peeled garlic, minced
salt and freshly ground pepper to taste
1-3 T. olive oil

Preheat oven to 400 degrees. Toss all ingredients together with just enough olive oil to coat lightly. Bake on a heavy, foil or parchment-lined rimmed baking sheet for 30-45 min., turning or stirring occasinally, until the tomatoes are very soft, slightly caramelized and beginning to shrivel.

Recipe is easily doubled or tripled

Variation: Use baby plum (romanita), cherry or grape tomatoes, or heirlooms