These easy slow-roasted tomatoes are the perfect way to preserve the last of the season. Use them in salads, on pizzas and stirred into pastas.
Cherry tomatoes, halved
Preheat the oven to 220 degrees F.
Place the tomatoes in in a single layer on a sheet pan, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1-1/2 to 2 hours for juicer tomatoes. For drier and more wrinkled tomatoes, roast for 2 to 2-1/2 hours.
Roasted tomatoes can be stored in the refrigerator in an airtight container for 1-2 weeks.
To freeze, arrange the roasted tomatoes in s single layer on a wax paper lined, sheet pan or plate. Once the tomatoes are frozen, transfer them to an airtight container. They should be used within 4-6 months.