Slow Roasted Tomatoes


Grapeseed or olive oil


Preheat oven to 300 degrees. Slice tomatoes in half or, if tomatoes are larger, into thick slices. Drizzle with a tiny amount of grapeseed or olive oil. Bake at 300 for 2-3 hours, until edges begin to caramelize and most of the liquid is evaporated. They will not be as dry as sun-dried tomatoes, but nearly. Store airtight in the refrigerator, drizzling the top with more oil if you think they need it.