Slow Roasted Plum Tomatoes

This was a great thing to do because I love fresh tomatoes and
while cutting them in half and seeding them had the opportunity to
have a cooks "sample" of the seeds and pulp removed from them,
also the salty minced garlic in olive oil on my fingers.
After baking them for almost 1 3/4 hours I placed a half
teaspoon full of rocotta cheese in each tomato
and finished them for the last 15 minutes.
These come out of the oven so intense with tomato flavor,
they look a little shriveled up but the flavor is great.
I've got to remember this recipe this fall for when
we get an abundance of plum tomatoes from the garden.
They were really good warm out of the oven
but a little leathery re heated the next day.

Ingredients:
8 fresh plum tomatoes,halved and seeded
2 garlic cloves, peeled and minced
6 teaspoons ricotta cheese
2 tablespoons Olive oil
Italian seasoning
Black Pepper
Salt

Preperation:
I used a glass baking dish.
Olive oil to coat the bottom of dish
Place the tomatoes in a single layer cut side up in dish
Place a few pieces minced garlic in each half
add some black pepper,Italian seasoning and salt.
Bake in a 325 degree oven for 1 1/2 hours
or until roasted brown a bit on the bottom.
Placing the ricotta cheese on them 15 minutes before they're done.