I’m experimenting with how well I can salvage these sad, spongy, pale winter tomatoes we have in the fridge. I tried this technique on a whole box of lovely orange cherry tomatoes (they were on the edge of going bad or they were luscious enough to eat whole and raw) and they turned out fabulous. I’m hoping the evaporation of the water and the caramelizing of the sugars will add some flavour to these – they are great in baked pasta, on sandwiches – and many more uses I’ve not thought of I’m sure!
Slow Roasted Tomatoes
Preheat oven to 225’F.
Slice tomatoes and spread on a well greased baking sheet.
Bake for about 2 – 3 hours or until they are shrivelled and browned to your liking – it depends on how water they are – and as you can see these are pretty much all water!These took 3 hours and they are much much tastier than before – over course they shrunk a lot too but they are yummy!