Oven Candied Tomatoes
4 to 6 pounds of ripe tomatoes
(Enough tomatoes to fill two large baking sheets.
Use baking pans with edges all around to catch the juices)
olive oil (about 1/4 cup)
salt and pepper (other herbs optional)
Set oven at 400 degrees.
Oil the baking sheets. Core and cut tomatoes - small tomatoes in half, medium in quarters, larger in eighths. Leave the skin on. Place tomatoes skin side down on baking sheet so each piece forms a little cup to hold the juices.
Salt and pepper to taste.
Other herbs optional (basil, oregano, hot pepper flakes …)
Drizzle olive oil over the full pan of tomatoes.
Bake for 30 minutes at 400, then turn down the heat in stages - 30 minutes at 350, 30 minutes at 300, 30 minutes at 250, 30 minutes at 200...until the edges of tomatoes are toasty. ( !!Watch your oven - temperatures vary. It is a good idea to swap and turn around the baking sheets halfway through the process.) After 30 minutes at 200, turn off oven, open the oven door a crack and let the tomatoes sit to mellow for 2 hours or up to 6 hours.
Scoop roasted tomatoes and olive oil into container(s) with a cover and store in the refrigerator. Or fill freezer bags...these oven candied tomatoes are great to cook with all winter long.
Adaptedfrom The Italian Country Table by Lynne Rossetto Kasper
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