Slow-Roasted Tomatoes

This is a simple set of instructions - slice up your grape tomatoes, drizzle on olive oil, salt, pepper, add garlic and rosemary, and roast. The temperature is low, and the time called for long.

I used this strategy to slow roast a pan of roma tomatoes. Because they were much larger than grape, it of course took a lot more time. After four hours (bedtime), I turned the oven off. In the morning - perfectly reduced tomatoes.

Nerd that I am, I weighted them before and after. The four hours removed 50% of the water, and a small taste showed that it intensified the flavor considerably. I've packed them away in the freezer for our inevitable cold weather.