Simply cut a thin slice off the top and bottom of the tomato (you don’t want any skin on either side, it gets in the way of the juices escaping) and then cut the tomato into a few thick slices, nothing less than ¼.” Then sprinkle a little pepper and a pinch of rosemary or basil on top. This time I used a garlic pepper blend and fresh basil. Anything that you have will work, just do not use salt! Then roast at 225 degrees for about 3 hours.
The “about 3 hours” part is important. Each time it’s different and you want to keep an eye on them. Don’t answer the phone and then start painting your toenails while in a long conversation with a friend or else you might end up with this:
Not the desired result! This is more like it…
In this case one pan was full of smaller tomatoes and it ended up being pushed further to the back of the oven which is hotter. I should have checked on them and rotated the pans. Luckily the other two pans turned out perfect.
These delicious morsels will keep in the refrigerator as long as it takes you to use them. In my case that’s never more than a week (if you’ve got wax paper it’s great between layers). Since we had a bit of warm sunny weather here in Portland last week it seems the tomatoes have finally decided to ripen, if you are lucky enough to have a few extra tomatoes give this a try, you will not be disappointed!