Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place tomatoes into a mixing bowl.
Evenly distribute evoo and S&P over the tomatoes, tossing gently to ensure even coverage without bursting the tomatoes.
Using gloved hands, transfer the tomatoes in handfuls onto a parchment lined sheet tray, no more than 2 lbs. per full sheet tray, being sure to leave any residual liquid behind. The tomatoes may be cut side up or down.
Roast in a preheated 300°F oven until the tomatoes begin to dry out and the edges become slightly charred, about 55-60 minutes. Cook times may vary based on batch size.
Carefully rotate the trays as needed throughout the cooking process, to ensure even cooking.
Remove from the oven. Cool completely.
Transfer to clean food storage containers, being sure not to over pack the containers. Cover, label, date and store refrigerated.
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