Reducing a tomato’s water content will intensify its flavour. The meatier Roma variety works well here. These are delicious as pizza or bruschetta toppings, in sandwiches, pastas, and salads.
6 Roma tomatoes
Extra-virgin olive oil
Sea salt and fresh pepper to taste
Preheat oven to 325 F (160 C). Line baking sheet with parchment paper. Slice tomatoes in half lengthwise; place on sheet cut side up. Drizzle with olive oil; season with sea salt and fresh pepper.
Bake 2 to 4 hours until reduced in size but not dry and shrivelled. Allow to cool; slip off skins.
Place in airtight container; refrigerate or freeze.
Makes 12 servings.
source: “Glorious Tomatoes“, alive #322, August 2009
