Step 1

Preheat oven to 375F.

Step 2

Drain the tomatoes, reserving the juice in a bowl. Cut the tomatoes in half, lengthwise; squeeze out most of the juice and pulp into the bowl of reserved juices.

Step 3

Place the tomatoes in a single layer in a large roasting pan or large rimmed baking sheet. Drizzle with olive oil and sprinkle with pepper; gently toss to coat.

Step 4

Roast in the preheated oven for 45 to 55 minutes or until tomatoes are a deep scarlet.

Step 5

Serve immediately (e.g., as a side or tossed with hot pasta or grains) or transfer, along with any juices or oil, to a large bowl

Step 6

Cover and refrigerate the tomatoes up to 4 days; use in sandwiches, salads, eggs, or anything you like!