Candied Tomatoes

These have an incredible taste. You can store them in olive oil in the refrigerator.

6 large ripe tomatoes (I usually use Roma's)
1/4 cup olive oil
salt

Preheat oven to 325 F. Slice the tomatoes in half crosswise. Place the tomatoes on a baking sheet, cut side up. (Note, I find the tomatoes get juicy when backing, so I use a baking sheet with a ridge, like one you would use for a cake roll/jelly roll.) Pour the oil over the tomatores. Sprinkle with salt as desired. Bake for about 2 hours until tomatoes are wrinkled on the outside, but still somewhat moist in the center. (We like them just a bit browned)

You can serve these warm or cold and can be used in omelets. We cook fish on them. Put them over baked chicken breast.

SO many uses! If you use them for something, post a comment. I would love to see the many ways they can be used!