Slow-roasted tomatoes
Instructions:
- Preheat the oven to 250 F. Line a rimmed baking sheet with parchment paper.
- Core the tomatoes, cut them in half lengthwise, and use your fingers to scoop out the seeds. (A small tool called a tomato shark is the best way to remove only the core without lopping off the end of the tomato.)
- Place the tomatoes cut-side up in a single layer on the prepared baking sheet. Sprinkle with the salt and drizzle with the oil. Roast until the tomatoes have collapsed and their centers are mostly dry, yet still slightly soft and plump, 2 to 4 hours, depending on the size and moisture content of the tomatoes. The pieces should have the texture of a moist prune. Let the tomatoes cool to room temperature on the pan. Gently pull off and discard the skins.
- Make-ahead note: The cooled tomatoes can be transferred into an airtight container and refrigerated for up to 3 days. For longer refrigerated storage, transfer the cooled tomatoes into a jar that has been sterilized in boiling water or run through the dishwasher on the hottest cycle. The jar should have a sterilized tight-fitting lid. The jar and lid do not have to stay hot, but they must stay sterile. Submerge the tomatoes in extravirgin olive oil, close the jar, and refrigerate for 1 hour. Open the jar and run the handle of a small spatula or wooden chopstick around the inside of the jar to release any air bubbles. Top off with more oil, if needed. The tomatoes must remain submerged. Cover and refrigerate for up to 2 weeks. To store in the freezer, pack the tomatoes into a freezer bag, squeeze out the excess air, close, and freeze for up to 3 months. The flavor will be protected, but the texture declines, and they are best used in cooked recipes such as sauces.