Oven-Roasted Tomatoes

They are super easy and simple and make great additions to many meals including sandwiches, salads and even stuffed inside a rolled up chicken breast. I made these, in particular, for the Iceberg Lettuce Slices (p 150). They were a perfect addition and complimented a great salad. Like other reviewers note, this recipe does take 5-6 hours in a low oven, so you definitely have to plan ahead. I have made these a few times because they last very long and are good to have around.

I am changing my original review and stating that these actually are excellent. They are much better a few days after they are cooked. These take a long time to make- blanching, peeling, roasting for five hours-lots of effort involved.

These are very good, but not better than oven roasted cherry tomatoes which take less than half the time, do not require peeling, and are sweeter. Perhaps if I made these in the middle of winter, when plum tomatoes are the best to be had, I would have had a different reaction, but for all that time roasting, the plum tomatoes were just very good--not magnificent and not really living up to all that effort.