I preheated the oven to 350 and sliced the tomatoes. It took longer for the oven to preheat than it did to prep the tomatoes.
I sliced the tomatoes in half, drizzled them with olive oil and added salt, pepper, garlic, basil and oregano.
I roasted them at 350 for 1 1/2 hours, and it smelled fabulous in here! Better than the pizza joint!
After cooling so I could handle them (and put the tray on a glass table top to take a picture), I put on some gloves, peeled off the skins and put the tomatoes into a bowl, which took 11 minutes to do the one tray plus 11 halves from a second tray.
Since I had gloves on and didn't feel like getting out my mixer, I spent about 3 or 4 minutes squeezing them to eliminate chunks. A mixer would've been quicker for sure, but it was fun to feel the tomatoes squish through my fingers. And the more I squished, the thicker it got. It ended up looking like this, in a 2 quart bowl:
Hey! It might also be great with some roasted veggies from the farmer's market: zucchini, mushrooms, onions, peppers....mmmmmm!
UPDATE: Opted to freeze all of it in 1/2 cup bags for use later. (It came out perfect!) Most recipes call for 15 oz or 28 ounces, so some soups will have a little extra tomato and some will have a little less.
Have you ever roasted tomatoes? Tell me what you did.