Slow-Roasted Tomatoes
 
Ingredients
  • Tomatoes*
  • Oil (Olive oil or a flavorless oil such as Safflower or Grapeseed)
  • Salt and Pepper
Instructions
  1. Preheat oven to 250˚F. Cut all of the tomatoes in half, toss with enough oil just to coat and season with salt and pepper.
  2. Arrange the tomato halves on a baking sheet cut side up.
  3. Roast according to times below, until they look shriveled and dry at the edges – you really can’t go wrong here so don’t over think it. No matter what, you will still get deliciously roasted tomatoes.
  4. To Freeze: These keep for up to 6 months in the freezer! I would recommend freezing them spread out (on the sheet pan you cooked them on is perfect) and then putting them into a container or plastic bag - this way they do not become one solid mass that you have to use all at once and takes forever to thaw. I prefer to portion mine out into a couple of baggies (the number depends on how much you have made) to help me not use them all at once.
Notes
*Any size works, just use all one size so they cook evenly, and the bigger the size the longer they will take to cook. Here is a generally guide:

Small (cherry, grape, etc) – 2-3hrs at 250˚F

Medium (plum, etc) – 3-4hrs at 250˚F

Large (beefsteak, porterhouse, etc) – 4-6hrs at 250˚F
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/basil-green-goddess-dressing-slow-roasted-tomatoes/