Trim any stem off of the tomatoes, then dice into ½” pieces and place them in a baking dish large enough to hold them in a single layer, but not so large that they aren’t cozy.

Add the olive oil, garlic cloves, red pepper flakes, and a big pinch of salt and pepper to the pan with the green tomatoes. Stir to make sure everything is evenly coated.

Roast for 60-70 minutes or until the tomatoes easily collapse with a little pressure from a fork. Drain the oil but save it for making salad dressings, sauteing vegetables, or for storing any leftover roasted tomatoes.

Use your newly roasted green tomatoes however you like: spread them on a piece of toast, toss them with a little pasta and the reserved olive oil, or add them to a rice bowl. Enjoy!