Slow Roasted Tomatoes

What does one do when one has this many tomatoes?

Naturally one makes a lot of recipes with tomatoes in them.  Tomato tarts.  Tomato sanwiches (on whole grain bread, of course).  Tomato sauce for homemade pizza.  Caprese salad.  I could go on and on. 

This recipe is perfect for your abundance of tomatoes.  Easy to make and versatile.  Good alone.

Good cut into strips for a salad.  Good tucked into a grilled cheese sandwich or on top of cheese toast.

They're almost like sundried tomatoes.  But not.  Give them a try and let me know your favorite way to eat tem.


Grapeseed or olive oil


Preheat oven to 300 degrees.  Slice tomatoes in half or, if tomatoes are larger, into thick slices. Drizzle with a tiny amount of grapeseed or olive oil. Bake at 300 for 2-3 hours, until edges begin to caramelize and most of the liquid is evaporated. They will not be as dry as sun-dried tomatoes, but nearly. Store airtight in the refrigerator, drizzling the top with more oil if you think they need it.

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