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Slow Roasted Tomatoes




Source of Recipe


Sara Moulton


Recipe Introduction


I just recently tried this recipe with those little grape tomatoes and used them in a couscous salad. I can think of lots of ways to use these tomatoes. They would be a great thing to can and have in the dark days of winter. I have seen other recipes for roasted tomatoes calling for temperatures of up to 450 degrees – I’ll try that another time!


List of Ingredients




10 – 12 plum tomatoes, halved and seeded (just squeeze the seeds out)
3 T. olive oil, plus 3 T.
Salt and pepper
2 T. balsamic vinegar


Recipe



Preheat the oven to 200 degrees.

Cut the tomatoes in half and place them, cut-side down, on a baker’s rack set in a roasting pan. Drizzle with 3 T. olive oil and roast for 1 – 1 ½ hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.

Cut the tomato halves into quarters. Serve hot; toss with 3 T. oil and the vinegar.