8 large roma tomatoes
2 tbsp basil seasoning or (fresh, chopped)
2 tbsp oregano
1 1/2 tsp garlic powder
1 tsp natural sea salt
1 1/2 tbsp extra virgin olive oil
Wash and dry tomatoes, then slice them into 1 inch slices. Add parchment paper to a large cookie sheet. add the sliced tomatoes, make sure that they do not touch. Pour olive oil into a 1/4 measuring cup and use a cooking brush to spread the olive oil onto the tomatoes. Sprinkle the oregano, basil, garlic powder and salt on the tomatoes and bake at 425 for 30 minutes or until the tomatoes have some crispy look around the edges but not dried out looking. The center should look moist.
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