Yum, I will definitely have to do this! Just wondering -- in the pic it looks like the juice and seeds are still in your tomatoes. Is it strictly necessary to remove them?

My daughter and I call these "Tomato Candy". We like them slightly drier, with a little brown around the edges. Have had great success throwing a few stems of fresh thyme across the tomatoes as well. They make great companions to quickly sauteed spicy shrimp.

These remind me of a funny story (well, funny now; it could've been disastrous). I was slow-roasting some tomatoes at one point, and the process takes 4-5 hours. So I left to do other things. Unbeknownst to me, my flame went out, so I came home to an apartment that reeked of gas. I plopped the cat into the bathroom, and then opened all the windows.

This is why I no longer leave the house when I'm cooking things at low temps.

Hi,

we do the same thing each year with a lot of our toms. Some we dry to the stage you showed, others a bit drier (and with herbs). They freeze very well and can be chopped up when still frozen to add to sauces or pizzas etc.

I love oven roasted tomatoes as we call them here in California. They are awesome chopped in any salads, and sauteed with vegetable side dishes, the uses are endless. This is a great simple variation. Thanks!

Clotilde, how well do these keep? Do you need to refrigerate afterwards and if so how long do they keep? I see one of the earlier comments mentions freezing, so I guess that is an option too. Thanks - I am definitely going to try this!

I cook them at either 200 or 250, depending upon how much time I have. I cook them for about 1-2 hours, but have been known to sometimes speed up the process by raising the oven temperature to 275 or 300 for about 15 minutes. I doubt preparing a large batch ahead of time would work because I don't have much willpower :~).

Oh, so mouth-watering Clotilde! I wonder if these would go well with some creamed garlic? Something like gramolano (sp?) dressing?

Thanks for the great idea Clotilde! We picked up some cherry tomatoes over the weekend that had very little flavor. I halved and seeded them, and after 3 hours in the oven they are perfect. I threw some into a stuffing for zucchini, and have been eating them plain too.

Ha! I'd forgotten about the story Derrick mentions above. I was thinking to myself while reading your post, "Ummm, will have to slow roast tomatoes soon." Now I am warned to keep an eye on Derrick and the oven!

I love tomatoes like you love zucchini, so I am always happy to have more ways to eat them. I used to have a garden where I grew as many varieties of tomatoes as I could fit: pear, cherries, romas, early girls, and on and on. All so delicious! I look forward to doing that again someday. :-)

mmmm, i love roasted tomatoes. instead of sugar, i use balsamic vinegar, which lends them a gorgeous caramelly sweet vinegary touch. the smell of them cooking is so wonderful as it drifts through the house. they are fantastic as a quick pasta sauce, squooshed onto bread with some blue cheese, onto grilled polenta with proscuitto, onto oat biscuits....the list is endless! yr pasta salad sounds great, esp. the chorizo! will have to try it.

yummmm, I make these at the end of the summer with the surfeit of tomatoes from the farmers market and my own garden. To some of them I add anchovies, smushed up really well with olive oil, and then I actually preserve the lot of them, using little 4 ounce jars, with ring lids! They are perfect on a winter's nite when you need a little sunshine. Just toss with fresh penne and a salad.

Hi Clotilde,

Follow-up on the cherry tomato confites... worked wonderfully. We've been eating them on salads... and tonight I'm serving them with roasted eggplant and feta with a tahini lemon dressing as part of a larger middle-eastern menu. I actually slipped the tomato halves out of their skins once roasted... much easier than peeling them in advance!

Clotilde,

The first time I did tomatoes like these I used grape tomatoes. They are a lot sweeter and the flavor is delicious. I just use salt, pepper and olive oil and give them a toss. Also, I had seen on a show one day a tomato soup using these with garlic, onions, fresh basil and chicken broth. I had to say MIAM MIAM when I made it!!

oh my. i usually hurt when i read stuff like this because i love roasted tomatoes but i don't have an oven anymore. i hurt of envy. i hurt because even when i did have an oven i refrained from doing this because i had people in the background telling me "rising gas/electricity prices!" isn't there any way to simulate this using a grill? some trick somewhere to fake it? (ogling picture, ogling lotto so i don't have to worry about people telling me that using the oven more than an hour is impractical...)

Je viens de rentre à l"ordinateur de la cuisine! J'ai dû mettre des tomates au four. Nous les prendrons ce soir avec un rôti du porc et une sautée de la blette. Je ne peux pas les attendre!

kitschenette (great name!), thanks for the balsamic tip. I have a bottle of truly outrageous, syrupy balsamic that I drizzled over the tops after I read your note.

Maryanne, I have some of those 4oz. jars. I hope you read clotilde's note and tell us how you manage the canning. Aside from sterilizing the jars, do you process or water-bath them? It sounds like a genuine treat for the cold tomato-less months.

clotilde, je pense que j'essayerai de les préserver comme Maryanne a dit.Je mettrai les boîtes dans un bain de l'eau bouillant pendant 10 minutes. Que pensez-vous?