Slow roasted romas are so easy to make, so far in advance, and so beautiful going in and out of the oven. I like to make these oven-roasted Roma tomatoes to serve with rich dishes including pasta, soup or quiche. They happily sit next to eggs, on morning toast or in the middle of a noon-time sandwich. Last time I made these, I served them with homemade, oven-baked, paprika-topped macaroni and cheese.
Kids can make these: just supervise halving the tomatoes the long way—kids can use a miniature spoon OR their fingers to discard the seeds in each half. My son lined the baking sheet with aluminum foil, put on a glugg or two of olive oil and the herbs then lined the tray with tomatoes. (You may can these using proper canning methods).
Slow Roasted Romas
4 T extra virgin olive oil
Kosher salt & coarse pepper (KS&CP)
4-5 cloves crushed/minced garlic
10 basil leaves, cut in chiffonade with scissors
10 Roma tomatoes, cut in half the long way, seeds removed
small pinch sugar
Optional: thyme and/or oregano
Note: Preheat oven to 200, line baking sheet with foil and add 2-3 T olive oil to foil. Add garlic, salt and pepper and herbs to oil, then spread around on foil. Cut romas in half lengthwise, scoop out seeds and place face down in oil and herbs. Brush tops of romas with olive oil, sprinkle with a little salt and sugar. Bake for 2 1/2 hours, flipping tomatoes halfway through; open oven briefly every 30 minutes to release excess moisture.