Slow-Roasted Tomato Quarters

Entered for safe-keeping. From June 2012 Vegetarian Times. Roasting summer tomatoes makes a chewy texture -- use in salads, sandwiches, and quiches. Uses the simplified Herbes de Provence version, Herbes De Provence - Simple Spice Mix from Vegetarian Times #479887.

• Ready In: 1 hr 35 mins
• Serves: 8
• Yields: 32 tomato quarters

Ingredients

•  olive oil, for greasing baking dish
• 2  garlic cloves, thinly sliced
• 8  small plum tomatoes, quartered
• 2  teaspoons  herbes de provence (see Herbes De Provence - Simple Spice Mix from Vegetarian Times #479877)
• 1⁄2 teaspoon salt (optional)
• 2  tablespoons olive oil, for roasting
• 1  tablespoon olive oil, for finishing

Directions

1. Preheat oven to 300 F (149 C). Brush 13x9-inch (30x20x5-cm) baking dish with oil.
2. Insert garlic slices inside tomato quarters, and place tomatoes cut-side up in baking dish. Sprinkle with Herbes de Provence and salt, if desired. Drizzle with 2 tablespoons olive oil. Roast 1 1/2 to 2 hours, or until tomatoes are browned on edges and look mostly dry.
3. Drizzle with remaining 1 tablespoon oil, and cool. Transfer to jar, cover with lid, and store in refrigerator up to 1 week.