Oven-Roasted Tomatoes

Directions

• Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt.
• Place on racks coated with cooking spray in foil-lined 15x10x1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes start to turn dark brown around edges and are shriveled. Cool for 10-15 minutes. Serve warm or at room temperature.
• Store in an airtight container in the refrigerator for up to 1 week.
  Freeze option: Place in airtight freezer container; freeze for up to 3 months. Bring tomatoes to room temperature before using.