Roasted Tomatoes

     Start with tomatoes that are just ripe, not overripe. Use plum tomatoes, or medium sized tomatoes. Wash then peel and seed the tomatoes, then remove the interior flesh so that you're left with the thick, outer flesh. Quarter the tomatoes, and lay them seeded side down, on a parchment or silpat-lined, rimmed baking sheet. Sprinkle pieces lightly with coarse salt, drizzle generously with olive oil (they should be well-coated).

     Roast them at 250-300º until they've shrunk about 1/3 their original thickness - 2 1/2 - 3 hours. Turn the pan while baking (for even cooking) and remove pieces that get done faster than the others. They'll be wrinkled, flat and thin - but still moist inside (not dried). Color will be brick-red.

      Store roasted tomatoes in the refrigerator for up to 2 weeks, covered with olive oil. 

      Roasted tomatoes are cooked slowly, and fall somewhere between slowly grilled tomatoes and “sun dried” tomatoes on the “doneness” scale. They are dense and luscious, with highly concentrated, intense flavor – yet they are quite moist and may be used as a side dish or an accent or topping for bread or any grilled food, or as an ingredient in various recipes from pasta to soups or appetizers. Sometimes, when tomatoes aren’t at their best (such as in wintertime), roasting them will make them much more flavorful.

VARIATIONS: Sprinkle chopped thyme or rosemary (or both) over the tomatoes as they roast.

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