Slow, low heat concentrates the flavor beautifully, uses up a lot of tomatoes if you’re overloaded and produces a product that can be used in endless ways.
The technique works best with smaller tomatoes. Simply cut them in half, drizzle with olive oil, sprinkle with salt and place them in a 225° F oven for anywhere for 2-5 hours, depending on how dry you like them. Completely drying them takes quite awhile. Less time produces a nice roasty, but still moist, tomato like you see here. These spent about 2 1/2 hours in the oven.Once they’re done, toss them into white bean salads, make tomato toasts, (brush the toast with olive oil and rub with garlic) use them to make a flavorful sauce for pasta, or add spices, onions and vinegar to make a relish. I chopped these and tossed them with blanched green beans, olives and sheep and goat’s milk feta.