You can refrigerate roasted tomatoes for up to 3 days. The sauce (pureed) freezes well.
Ingredients
8cupstomatoes, cut into 1-inch chunks (leave skins on)
6-8pressed garlic cloves
1packet Splenda, or 4 Tbsp. sugar
Salt & pepper
1cupfresh basil, chopped
Olive oil, drizzle
For breakfast: Eggs, fresh tomatoes, avocado, spinach + roasted tomatoes
Instructions
Preheat the oven to 400 degrees. Put the chopped tomatoes in bar pan or rimmed baking sheet. Add the rest of ingredients, ending with drizzled olive oil.
With you hands, mix together.
Place in the oven and roast for 1 hour to 90 minutes, depending on the consistency that you want the tomatoes to be (juicier or dryer).
Remove from the heat and allow to cool for about 30 minutes. Serve with baguette bread, puree as a dip (add sour cream), or serve on top of eggs (spinach, fresh tomatoes, avocado) for breakfast.