You yield to temptation at the farmers market and stagger home with pounds and pounds of tomatoes—and now they are all burstingly ripe at the same time. Don't panic, and don't put them in the refrigerator either. They'll turn flavorless and cottony. Instead, slow-roast them until they become smooth and almost meaty in texture. After six to eight hours in a low oven, they're ideal for bruschetta and for tossing with pasta.
Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.
Recipe information
Total Time
6 to 8 hr
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 200°F with racks in upper and lower thirds.
Step 2
Put tomatoes, cut side up, in 2 large 4-sided sheet pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be greatly reduced in size but still moist). Cool.
