This is the absolute best way to enjoy tomatoes when they're not in season. The only tomatoes that I can usually bear out-of-season are cherry and grape varieties mostly because you tend to end up with less awkward mealy texture issues that are often common with larger hothouse tomato varieties .
Slow roasting them in your oven allows you to concentrate what flavor they do have and you end up with these amazing little morsels of sweet roasty goodness - soft, slightly firm on the edges - so addictive. We love to toss them in salads or serve them with eggs or smeared on toast.
Simple and delicious.
Here's the down low on how it's down. Preheat your oven to 350 F. Yes, you could go lower (say 275-300 F) but that's a little more like dehydrating than roasting and you miss out on those fantastic little caramelized edges.
Wash your tomatoes well. Dry. Cut in half lengthwise and place cut-side up - this takes a couple extra seconds to do but make sure every single tomato is cut-side up - trust me - they turn into sad little blobs if you don't.
Sprinkle with your favorite salt.
Roast for 1 hour.
Let cool. Remove from tray.
I recommend roasting on a piece of parchment paper to prevent any sticking. Also, you can drizzle with a little olive oil or even store them in olive oil if you want. For a healthier option - omit oil - you won't really miss it.
Good luck trying to not eat the entire sheet tray in like 5 minutes.
