Slow Roasted Tomatoes

1. 1

   Preheat oven to 250 F (about 9 hours roasting time)

2. 2

   Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.)

3. 3

   Put tomatoes in a bowl and toss with olive oil and herbs.

4. 4

   (Any combination of herbs that appeals to you can be used.

5. 5

   ).

6. 6

   Brush cookie sheet very lightly with olive oil.

7. 7

   Arrange tomatoes cut-side down on cookie sheet.

8. 8

   After about 8 hours, start checking tomatoes.

9. 9

   They're done when skins puff up and tomatoes are reduced in size by at least half.

10. 10

    It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.

11. 11

    Let cool.

12. 12

    Slip tomato skins off, collecting tomato meat and juices.

13. 13

    Transfer to freezer bags and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.