Slow Roasted Tomatoes

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   Heat the oven to 275u00b0F/135u00b0C/gas 1. Arrange the plum tomato halves, cut-side up, on a large rimmed baking sheet. Drizzle the olive oil over them. Scatter the garlic slices and fennel seeds over the tomatoes and season with salt and pepper. Roast the tomatoes for 3 to 4 hours, or until they are partially collapsed and caramelized but not dry. They should look somewhat shriveled but still be juicy. Scrape the tomatoes, along with any juices from the pan, into a container with a tight-fitting lid. If you're not using the tomatoes within 2 days, top them off with olive oil so they are submerged, and refrigerate for up to 2 weeks. Cook's Note: You can omit the fennel seeds, if you like, and instead season the tomatoes with some chopped fresh herbs, such as oregano or thyme, or season them simply with salt and black pepper. Slow-Roasted Cherry Tomato Variation: Slice the cherry tomatoes in half and arrange them, cut-side up, on a large rimmed baking sheet so that they are just touching one another. Proceed with the recipe. Roast for about 1 1/2 hours, or until they are somewhat shriveled but still juic

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