Slow Roasted Tomatoes

By á-7888

Ingredients

• Vine-ripened tomatoes
• Olive oil
• Salt

Preparation

Step 1

Preheat the oven to 275°F.

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt, and bake, seed side up, in a 275°F oven for 3–5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.