Oven Roasted Tomatoes
Eat these roasted tomatoes on their own, on bruschetta, in salads or toss them with pasta.
6 medium tomatoes, sliced crosswise 1/2 to 3/4 inch thick
Salt, ground black pepper and granulated sugar
- Heat oven to 300°F (150°C). Line two baking sheets with aluminum foil; generously rub with oil.
- Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and sugar to taste.
- Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour.
- Roasted tomatoes will keep 4 or 5 days in the refrigerator.
Recipe provided courtesy of the California Tomato Commission.