Slow roasted tomatoes

I don't know what the deal is with tomatoes this summer. I usually have tons by now...
So, the random tomato harvest has led to improvisation. I like to can the tomatoes, but canning 2 pints at a time hardly seems worth it. So I tried pickling some cherry tomatoes (eh, not great) and roasting some.
There are a few random tomatoes thrown in: Better Boys, Romas, and cherry.
These are great to keep in the fridge or freeze for later use. You really can't can these unless you are wanting a sauce consistency. They will fall apart during the canning process.
You will need:
Tomatoes! Whatever you have lying around.
Salt
Pepper
4-5 cloves garlic unpeeled
Some onion
Olive oil

Heat oven to 300°.

Cut small tomatoes in half, quarter Roma sized tomatoes, cut larger ones in eighths. Lay on a baking sheet with a few onion slices if you like and unpeeled garlic. Sprinkle with salt and pepper and roast for 2 hours.

For freezing, allow the tomatoes to cool and freeze in 1 cup portions in freezer bags. They will add nice flavor to sauces or stews during the cold winter months! You can use them fresh for a nice spread on crusty bread or in a salad.