I got this recipe from my friend Melissa of The Papaya Chronicles
, but I’ve changed it somewhat. She, in turn, got it from a cookbook by Alton Brown, but changed the recipe for her tastes. The biggest change I made was to scoop the seeds and surrounding goop from the tomatoes so that I could turn up the oven and bake them in just a fraction of the time. If you do leave the seeds in, turn your oven down as low as it will go so that the tomatoes don’t stew and fall apart. In that case, it will take about 12 hours to make them, instead of the 3-4 hours it takes with this version.
These taste like tomato candy. I had them as a side dish with grilled seitan gyros and put the rest in the freezer to top a pizza later.
2 pounds roma tomatoes
2-3 tablespoons olive oil
1 teaspoon sugar
1 scant teaspoon salt
about 1/2 teaspoon black pepper
2 teaspoons dried herbs or 2 tablespoons fresh (oregano, thyme, basil, chives, rosemary, tarragon, or whatever sounds good to you)
Slice tomatoes in half crosswise. Using a small spoon, scoop out the seeds and surrounding liquid and discard. In a medium bowl, toss the tomato halves with olive oil, using just as much as you need to coat the tomatoes. Add remaining ingredients, tossing as you go.
Turn on oven to 250*. Arrange tomatoes in a single layer, cut side up, on a jelly-roll pan. Bake for 3-4 hours.
*If you have a convection oven, use the convection setting and don’t turn the temperature down. They won’t cook any faster, but the texture will be especially nice. There is no need to preheat the oven.
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