If you have an abundant amount of fresh tomatoes, slow roasting them in the oven is one way to prepare them for a number of different recipes and uses. Slow roasting tomatoes concentrates the flavor and gives them a chewy and slightly crisp texture. Experiment with different ripe varieties to determine which type of roasted tomato you prefer. Enjoy slow-roasted tomatoes on a salad, sandwich or as a snack on a slice of bruschetta served with soft cheese.
Instructions
1. Heat the oven to 225 degrees Fahrenheit. Slice grape and cherry tomatoes in half crosswise and Roma tomatoes lengthwise. Remove the pump from large tomatoes and slice them into quarters.
2. Line a baking sheet with parchment paper. Place the tomato halves on the baking sheet in a single layer with the cut side facing up.
3. Pour 4 tbsp. of olive oil over the baking sheet of tomatoes to cover them lightly. Ensure each tomato gets some olive oil to keep it moist during the roasting process. Season them with salt, pepper, thyme, oregano or cloves, if you desire.
4. Roast the tomatoes in the oven for 3 hours or longer. The roasting time depends on the tomato size. Remove the tomatoes when they appear shriveled and dry, but some juice remains inside. Check the tomatoes every hour to ensure they aren't burning.
5. Allow the tomatoes to cool. Store them in the refrigerator in an airtight container.
Tags: baking sheet
