Then I read an article, in the fall issue of Fine Cooking magazine's Fresh issue, which I've all ready posted about several times. The article was titled: slow-roasted tomatoes...ready for the oven after 3 hours. Just 3 hours! Not 8, not 10, just 3. 3 hours I could find. With a few tomatoes ripening on my windowsill and no other recipe in mind, I decided to try it.
I'm not going to post the whole recipe here, it's quite long, just because they go into great detail about the pan, and what you should be looking for in the roasting tomatoes. They give nice detailed descriptions, but basically you cut your tomatoes in half, toss them with some olive oil, slivers of garlic and fresh thyme. Put them on a rimmed cookie sheet, pour some more olive oil around them and bake at 350. You bake them for about 3-4 hours, and them let them cool for 10 to 15 minutes.
They were amazing! I scooped the majority of them into jars, ladled some of the oil over, and froze them. But I had about 3 halves and some oil left that didn't fit evenly in the jars. I have used the oil flavor lots of pasta dishes. It adds a wonderful, rich tomato flavor. The other 3 halves, I used in a tomato, bacon pasta dish that was fantastic. I couldn't believe how much flavor just 3 tomato halves had.
These were so good. I wish I could roll back the calendar, to the middle of summer, when tomatoes are everywhere. I would make jars upon jars of these roasted tomatoes, to be savored all winter long. I can only assume that the ones roasted for 8 to 10 hours at a lower heat are even more incredible. But if you don't have that time to commit, try these.