One of the highlights of late summer, for me, is when tomatoes are plentiful and cheap and come pouring into the market—or tumbling out of the garden, if you’re an urban homesteader. One way to put by a few of the extra tomatoes is to slow-roast them in the oven. In the low heat, the tomatoes’ flavor really concentrates and becomes something pretty spectacular. These sing in most any way you use them: in pasta, on pizza, on toast or crackers, or by themselves.
What follows is more a method rather than a recipe, which I’ve adapted from Edible DIY, so feel free to roast just a few tomatoes or several pounds worth.