Preheat oven to 200°F. Line two rimmed trays with parchment or foil.
Put in tomatoes, cut sides up. Mix sugar, garlic powder, salt and add a few grinds of pepper. Sprinkle over the tomatoes. Drizzle first with vinegar and then with olive oil.
Roast in oven six to eight hours; tomatoes will be reduced in size but will retain their shape.
Cool tomatoes. Taste for salt.
- My photos, above, show 1/2 recipe.
- Try using a melon baller or a small scoop to remove the “innards.”
- Roasted tomatoes keep in an airtight container, chilled, 2 weeks.
- Bring to room temperature before using.
- May be frozen in bags or in containers between sheets of wax paper. Thaw overnight in the refrigerator.
- One reviewer noted she made these with cherry tomatoes, left whole, others have used different tomatoes.
- Epicurious notes: “We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they’d also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect.”
- If you make smoothies, don’t toss the seeds and juices from these tomatoes. Save and add to your breakfast smoothie.
Keywords: Condiments, Freezes Well, Taphouse Salad, Tomatoes, Vegetable Side.