Oven Roasted Tomato

The Bent Fork
What to do with all the great tomato's

Oven Roasted Tomato's

You can do this with essentially any tomato although the roasting time will vary. I used about 8 barely ripe Romas. I sliced them ¼” thick and laid those on a par

chment lined sheet tray with a few sprigs of thyme. After a very light drizzle of olive oil and a whisper of salt (remember these will reduce by quite a bit so don’t overdo it with the salt at this point) they go into a 225* for about 4 hours or until shriveled around the edge while still maintaining a bit of juice. Because of the low oven heat these do not color at all but rather slowly concentrate their flavors and intensify.

If you don’t use all of your tomatoes simply cover the leftover with olive oil and place in the fridge. In fact, I highly recommend making a very large batch as these little beauties will find many great uses (pasta, antipasti, straight from the jar, cheese tray, grilled cheese, etc.)
From Not without salt