Here’s a lesson in slow-roasting tomatoes: you want to roast them at a low temperature (200 degrees F) for a long time (two hours to four hours). I’ve never roasted tomatoes, but my sister does it all the time. Mainly she uses roasted tomatoes to make pasta sauce but there are tons of other uses for them including topping for chicken or cream cheese schmeared bagels. They also taste great when used to make bruschetta or alone.
- 1 package heirloom tomatoes
- olive oil
Slice tomatoes in half and place sliced open side up on a cookie sheet lined with parchment paper. Bake for at least two hours (four is preferable if you have the time) at 200 degrees F (if you don’t have four hours turn the oven up to 250 degrees F). You know the tomatoes are done when they start to sink or cave in the middle.