Slow-roasting tomatoes brings out a unique depth of flavor. Use meatier tomato varieties, such as Roma, Brandywine, Black Krim, or even cherry tomatoes. After roasting, these tomatoes must be stored in the refrigerator; packing them in oil will keep them from drying out too much.

Preheat the oven to 275 degrees F. Line a rimmed baking sheet with parchment paper (or use a glass Pyrex oblong baking dish). Drizzle oil on the bottom of the sheet or pan.

Wash, dry, and halve the tomatoes. Cut larger varieties of tomatoes into quarters. Lay the tomatoes on the oiled pan in a single layer. Drizzle more oil over the tomatoes and add the fresh herbs, such as thyme, rosemary, and oregano. Mix together with hands to coat. Season with salt, garlic powder, and pepper.

Roast the tomatoes for 2 1/2 to 3 hours, stirring occasionally, until the tomatoes have shriveled and somewhat dried out. Taste-test to determine doneness. Once roasted to your liking, remove them from the oven and allow them to cool completely.

Discard the thyme and rosemary sprigs and transfer the roasted tomatoes to a clean glass jar, packing them well, but not so tightly that they are smashed. Pour oil over the tomatoes until they are completely submerged. Cover with a clean jar lid, tightly secure it, and store in the fridge. Enjoy within 1 month for the best taste and texture, adding more oil to the jar as needed to keep the tomatoes completely submerged.

Recipe Note: If you want to skip the oil-packing and refrigeration, allow the roasted tomatoes to cool completely, then pack them into a freezer bag and freeze them for year-round use.