I like Roma tomatoes. Use ripe but not too mushy ones.
Warm the oven at 200˚C Cut your tomatoes in half lengthwise, for the larger flat section (cross section is smaller)
Arrange them on one of those wire racks - you'll need something to catch any drips, like a baking dish.
Give the open tomatoes a pinch each of salt (draws liquid out) and sugar (slightly caramelises). Not too much - you want the strong tomato flavour. Add a pinch of dried herbs, parsley, sage, marjoram, whatever is in the cupboard.
Put them in the pre-warmed oven! turn the temperature to 150˚C. Let them roast slowly, two or more hours is fine, your taste, and depending how dry you want them. I like them juicy.
Pack the finished tomatoes with dressing, just EV olive oil, lemon, touch of balsamic (not too much) or your combination. Adjust salt and pepper.
Variation March 2020
Dust lightly with sugar, balsamic and olive oil. Salt and pepper.
