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| Tom's Roasted Tomatoes |
| Ingredients 8 ripe garden-variety tomatoes [see note] 1/3 cup extra virgin olive oil Kosher salt Method Heat oven to 300. Heat large pot of water to boiling. Remove core from top of tomatoes; cut small cross at smooth end. Boil tomatoes about 30 seconds. Immediately remove to large bowl of ice water. Peel; cut in half; remove seeds and inside flesh.Place tomatoes cut side down on baking sheet lined with parchment paper or aluminum foil. Flatten each. Brush tomatoes with oil. Sprinkle with salt. Roast until tomatoes shrivel and start to brown on edges, 2 1/2 to 3 hours. Tomato Note You can roast unskinned, seeded plum [or Roma] tomatoes and whole cherry tomatoes. Because of the tomatoes smaller size, the roasting time will be shorter, about 1 1/2 to 2 hours. |