I use this recipe every growing season. I have a ton of green tomatoes - I am going to try it out on the green ones. Let you know how it goes.
I, too, have been making this recipe ever since it first appeared. I have "stacked" the halves, sometimes alternating red and yellow tomatoes, in pretty jars, canned them, and given them as gifts. Another way to use them is to put several halves in the blender with some chicken broth and finish off with cream or half-and-half and additional herbs to make a terrific soup. If there is oil left after canning, I use it in dishes where it provides a great accent flavor.
This must be one of the tastiest things I've ever eaten! I've always loved the sundried tomatoes you can buy in supermarkets, but this is the real thing.
I just wanted to use up some tomatoes that were getting overripe, and stumbled upon this. They just came out of the oven, and they are just fantastic. Out the door now for some more tomatoes...
Two things I would like to add though. Mine were very much done after 90 minutes of cooking at 150 Celius (that's a bit cooler than the recipe). And I've just put the tomatoes under the oil from the sheet in an jam jar, that seems a better idea to me than to freeze them.
I have been making these with my homegrown heirloom tomatoes and I cannot express in words how good they are. Easy to make. Worth the time. I use them on pizza, in pasta, as an appetizer with goat cheese. This year I used half the amount of olive oil to pour over the tomatoes and they came out perfect. I just did not have as much left over tomato oil.
Everyone who has had these has wanted the recipe. They can be used in so many different ways. Our favorite is on lightly toasted French bread with a little goat cheese and warmed roasted tomatoes. They freeze well, and are a real treat in mid-March
These tomatoes are wonderful! We freeze the tomatoes after roasting and then use them throughout the winter for sauces or appetizers. We roast the "ugly" heirloom tomatoes when we have too many to eat at the end of the summer. They are incredibly sweet. I am about to slow roast some plum tomatoes and freeze them. Should be excellent for sauce.
I have been making these every summer since this recipe was first printed in Fine Cooking. They are truly incredible. I usually chop them up and add fresh basil and toasted pignoli nuts. Spread some goat cheese on toasted French bread and top with the tomatoes - delish!! I have also used them on pasta, too. Very versatile.
For the last three years, I have used these for an appetizer on many occasions!I spread cream cheese or boursin on a crostini and top with the tomato. It is always a hit!
We loved this! I didn't have a heavy rimmed pan handy so I used 2 stacked together and the tomatoes still cooked more qickly in only 3 hours. We ate them as a side with bread and warm goat cheese the first night and used the leftovers over pasta 2 nights later. And the house smelled awesome. This is a favorite from now on!
Ths is a terrific recipe. I can turn so-so tomatoes into a wonderful condiment.