After being inspired by gardening and canning friend Cheryl, we stole her slow oven roasted tomatoes technique (from a new book "Put 'Em Up") and compared it to the version in "The Everything Cookbook" by Mark Bittman and some other web sources.
Simple, delicious, oven roasted tomatoes that end up with a "sun dried tomatoes packed in oil" consistency and flavor.
We did this twice. Tweaking the cook times each time. Our final answer for the year:
30-50 roma tomatoes, cut in half, green core cut out
Enough extra virgin olive oil to drizzle
3 foil lined cookie sheets
Lay tomatoes, cut side up, tip to toe on the foil lined sheet. Drizzle with EVOO. Set in a 185 degree oven for 6 hours rotating pans every hour or two. After 6 hours, turn up the heat to 250 degrees for another 3-4 hours.
Remove from oven. Allow to cool. Eat. Freeze in a mason jar. They will keep for 6 months or more in the freezer. Apparently they will keep in the pantry for about 3 months, but I am not courageous enough to risk it. Too delicious to waste on an experiment gone wrong.
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