I bought a case of organic, Roma tomatoes from the Collingswood Farmers' Market last weekend, and I'm in the midst of canning and roasting all sorts of tomato goodness. One quick and easy idea I do every year is to make oven-roasted tomatoes, so that I can utilize the over-abundance of tomatoes that one usually has on hand this time of year. Slow oven roasting brings out a sweetness in the tomatoes (helped along with a pinch of sugar in my seasoning mixture) that renders these jewels into a candy-like treat. This is a very simple recipe that uses few ingredients but requires a bit of time to finish. Read on for a step by step tutorial and by all means, pick those tomatoes out of your garden and start making this immediately! You can use Cherry and Grape tomatoes too, though you want to roast them for a much shorter amount of time.
3. Preheat your oven to 250 to 275 Degrees Fahrenheit
8. To store, lay flat in a container, and place a layer of parchment or plastic wrap in-between layers. Keep refrigerated and use within 2 weeks. These will keep frozen for up to 3 to 4 months. They taste delicious just as they are and will be wonderful in a salad. Perfect on pizza, great with pasta or as a topping for grilled chicken.