Recently I had more tomatoes and peppers than I knew what to do with so I decided to roast them. After roasting, the tomatoes and peppers will last a good week in your fridge. They can be used in salads, sandwiches, pasta, rice, or just eaten alone. They did not last too long in my house.

I used roma tomatoes and tomatoes on the vine
bell peppers ( any color)
olive oil
crushed garlic
hot pepper seeds or black pepper (optional)
sea salt ( I used celtic sea salt)
I put a little basil in but you could also use rosemary

heat your oven to 325
Cut up your tomatoes, for romas cut them in 4 pieces cherry tomatoes you can cut them in half. any other tomatoes just cut them to a similar size. Do the same with the peppers but I cut them in larger strips. Lay them a baking pan and drizzle with olive oil. salt them well. crush the garlic over them. If you want you can add the pepper. Put in the oven for about 2 1/2 hours Check on them while roasting to make sure you don’t burn them.