I roasted a couple of trays of tomatoes, fresh from our garden today. We have a bumper crop of sauce tomatoes, and I didn't feel like making a bunch of sauce. This is a great way to use them up. I like the roasted tomatoes just eaten plain as a snack, or on a good grilled cheese sandwich. Or on bruschetta. Don't ask me why I took these smaller tomatoes and set the oven and timer for the same amount of time as what I use for larger tomatoes. Basic bone-headedness - nothing in the recipe calls for slow-roasting until almost ashy.
- Slow-Roasted Summer Tomatoes (Fine Cooking #66, September 2004, p. 60)