Slow Roasted Roma Tomatoes

This is one of my favorite ways to use tomatoes when they are not at their end of summer sweetest. When I find them on sale, I always buy a several pounds with this in mind. Slow roasting brings out all the sugars and concentrates the flavor into a delicious smoky morsel....use on salads, in pastas or eat them plain with a little chopped basil and balsamic vinegar.

Directions: Wash tomatoes and cut in half, squeezing out the seeds. Lay them on a baking sheet and sprinkle with olive oil, sea salt and pepper. Bake at 275 for 2-3 hours, depending on their size. They should shrink and get a bit carmelized. Yum!

Tomorrow I will post a recipe that incorporates said morsels...stay tuned!