Slow roasting releases excess moisture and intensifies the flavor of tomatoes so even lackluster ones are transformed into sweet, chewy morsels delicious enough to eat like candy. Because your oven will be on for three hours or longer, roast two or three pans of tomatoes at once. Convection ovens are ideal for roasting tomatoes because the circulation air speeds up the drying process. This recipe will work with any tomato variety, but larger juicier tomatoes will take longer to cook. Roasted tomatoes are even tastier than sun-dried in pasta dishes, salads and pizzas. Coarsely chopped they are also good served with goat cheese and crackers to make an easy appetizer.
Roma tomatoes or any variety
Coarse (kosher) salt
Extra virgin olive oil (optional)
Preheat the oven to 300 degrees (250 for a convection oven) Line a shallow baking pan with aluminum foil for easy clean up. Place a flat roasting rack in the oven.
Cut the tomatoes in half lengthwise and remove and discard seeds. Core the tomatoes. If they are large, cut them into quarters. Place the tomatoes, cut side up on the rack. Sprinkle the tomatoes lightly with salt.
Roast the tomatoes for 1 hour, then turn them over and roast for 1 1/2 hours longer.
Turn the tomatoes again so the cut side is up and roast them until they are nearly dry but still pliable, 30 to 45 minutes longer. Turn off the oven and let the tomatoes cool inside with the door ajar.
If you are not planning on using them immediately, transfer them to a storage container and cover them with olive oil. They can be refrigerated, covered, for up to one month.
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