Slow Roasted Sandwich Tomatoes

Cut tomatoes into 1/2 inch slices.

Brush with oil.

Sprinkle with Italian seasoning and salt.

Place on racks coated with cooking spray on 15 X 10 X 1 inch baking pans.

Bake uncovered at 325° for 3 to 3 1/2 hours or until tomatoes are deep brown around the edges and shriveled looking.

Cool for 10 to 15 minutes.

Serve warm or at room temperature.

Stir in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Bring tomatoes to room temperature before using.

*This recipe makes about 4 cups.*

**These work well on sandwiches, broiled chicken, and omelets.**