It's late but I had to try roasting tomatoes in the oven tonight. I sliced several heirloom tomatoes that I picked from the garden today into 1/2 slices. I lined a pan with foil...drizzled our Arbequina oil over the slices with a sprinkle of kosher salt a bit of freshly cracked pepper. I roasted them in a 400 degree oven between 20-30 minutes until they were bubbly. Waiting for them to cool and get the moment of truth was much too long. When I finally tried them, they were jam packed full of that wonderful tomato flavor. I can't wait to put them on my pasta tomorrow.....I doubt they will last until then!