Slow-Roasted Tomatoes
Ingredients
- 3 pounds Roma tomatoes
- 1 T balsamic glaze or granulated sugar
- 2 T olive oil
- ½ t salt
- ½ t dried basil
- ½ t dried oregano
- ¼ t black pepper
Instructions
- Prepare the tomatoes - Wash the tomatoes and slice each lengthwise. Use your finger to fish out the seeds and pulp, and discard (or compost). With a paring knife, trim the stem from each tomato half, if necessary. Then arrange the tomatoes cut side up on a lined baking sheet.
- Preheat the oven and prepare the marinade - Preheat the oven to 200℉, convection roast setting. In a small bowl, combine the oil, salt, basil, oregano and pepper.
- Dress the tomatoes - Sprinkle either a few drops of balsamic glaze or a bit of sugar in each of the tomato halves, then spoon a bit of the marinade in each as well.
- Roast the tomatoes - Roast for about 2 hours, or until the tomatoes are soft and jammy. These are best serve warm or at room temperature.