This Year's Slow-Roasted Tomatoes

I've made slow-roasted tomatoes for the last few years. After a trip to the Ann Arbor farmers' market, I did it again on Wednesday. Above, the ready-to-roast tomatoes.

I cut a huge number of tomatoes in half, garnished them with fresh herbs (this year: tarragon and sage), salted them lightly, drizzled them with olive oil, and roasted them in the oven at 200º for 12 hours. In the past I have also added garlic, but experience has taught me that it's better to add fresh garlic to the recipes where the tomatoes are used -- I'm not happy with the result of freezing it.

Here are the finished tomatoes. Due to poor planning, I had to take them out of the oven at around 4:30 AM. I was going to leave them in the oven until I got up in the morning but the electronic brain in my stove turns out to think you have messed up if you leave it on for more than 12 hours. "Beep... beep... your tomatoes are ready. Get up now!"

Two boxes of tomatoes went into the freezer by 5 AM. That evening, several tomatoes went into lasagna along with some left-over pesto and ricotta, more fresh herbs, and some other stuff. I forgot to take a photo before we ate the well-browned dish, but the photo above shows it ready to go in the oven. I also ate a couple of them on a sandwich this morning. MMMM.

Original recipe from The Perfect Pantry blog here.