As we begin the last few days of summer, tomatoes are beginning to be all around us. This is my way of using a ton of tomatoes! It’s more of a no-recipe that can be used for whatever amount of tomatoes you have instead of “grabbing those 5 pounds of tomatoes” that we, and by “we” nobody has.

I was making this recipe long before I knew who Alison Roman was, but she put it in a cookbook and now is making a lot of money. Even her method is the same. The sauce is in the first part of the video.

How to:

1. Preheat the oven to 325.

2. Half about 3 pounds of tomatoes (if they’re super big, you can cut them into quarters), place them in a baking dish that is deep enough (about a 3 quarts), I use my 9 X 13 baking dish from William Somona.

3. Cover with enough olive oil (about a cup and a half). and season with salt and pepper. You can use the oil for something else (like roast more tomatoes, veggies, etc). I personally use this oil to make pasta. Add whatever herbs you want (parsley, thyme, rosemary, etc). Add garlic and some alium of your choice (I mostly add a whole bulb of garlic and then some, and shallots- green onions work too-). Cook tomatoes for 3 1/2 hours or until they are totally soft and slightly caramelized.

4. Take the tomatoes out of the oven and let cool to room temperature or in the fridge. Use to make some Roasted Tomato Pasta or throw them into the freezer for later use!