Drizzle generously with olive oil, rubbing the tomatoes around a little to coat.
Season lightly with salt and pepper.
Place pan in the oven. After about 3 hours, turn the tomatoes.
Cook another 2-3 hours to your preference. We like a lot of caramelization (as shown in the photos).
Allow the tomatoes to cool. Sprinkle with herbs if desired. Pack in small zip bags for the freezer or in an airtight jar in the refrigerator for up to a week.
Notes
I almost always use roma tomatoes because I can whip through the prep so fast. The choice is yours. Adjust cooking time as smaller ones cook faster than larger ones.If using in a salad or bruschetta, bring the tomatoes to room temperature first. If using frozen tomatoes, thaw before adding.Calories are an approximation only from MyFitnessPal.com, and based on 4 pounds of tomatoes, 1 tablespoon of olive oil (for drizzle), and 16 servings.