Roasted Tomatoes

Heat the oven to about 450 degrees.
If you are using cherry tomatoes, just wash the tomatoes and put them whole in a black skillet. If you are using Romas (paste tomato-which means it contains less water) or a slicing tomato just cut them in slices or halve and then slice.   Drizzle some olive oil over it and add a fair amount of salt. For Romas I add a bit of lemon juice because they are less acidic tomatoes.  If you have fresh garlic cloves, peel them and put them in whole. Cook it till everything gets darker. You want some caramelization; that's where the best flavor is! The cherry tomatoes will burst on their own. You can stir as you see fit to get browning on more sides.

When it's done, you can use it over pasta or on bruschetta... I promise you will lay up in bed thinking about this stuff; it's that good! If you don't need it that day or if there is some left, just put it in a jar in the fridge. It will keep for at least a week-maybe more.

No pictures yet! I'll add that when I make some more, but I wanted to get this up!