Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

I got this idea from Alistair Little, who says to roast the tomatoes, taste one, eat the whole tray and start again.

Ingredients Nutrition

Directions

  1. Preheat the oven to 170F (or lowest setting your oven will go).
  2. Cut the tomatoes in half, lengthwisel. Slide the knife round the inside of each half to remove the pulp and seeds, leaving you with little boats.
  3. Arrange tomato halves on baking trays so that they do not touch. Dribble in a little olive oil in each half. Sprinkle sparingly with salt and sugar.
  4. Put in the oven and check them periodically over the next few hours. When they are shriveled and somewhat dried out, they are done (usually after 3 or 4 hours).
Most Helpful

4 5

To be honest, I sloooowly cooked the tomatoes at 170 degrees for 4 hours. I had a bite of one and wasn't so excited. Don't get me wrong, I think I was waiting so long and didn't know exactally what to expect and well...I made something else with them. I hope you don't mind me posting this. I had some basil infused olive oil, some fresh motzerella and some fresh basil from a friend of mine. I used a papertowel and dabbed off the excess oil from the tomatoes. I then placed a slice of fresh motzerella on the tomato. I placed the fresh basil in the basil infused olive oil and let sit a few minutes and then placed that on top of the Motzerella. I know that there may be a lot of recipes out there for something similar. It's just what I had on hand. All 'n All I will make this again. Thank you for the oppertunity to make these great tomatoes for PAC fall 2006. Barbara :)