Quarter the tomatoes. Then cut out the inside section
and seeds, leaving a "fillet" of the meat
of the outer tomato flesh. Toss the tomatoes fillets
in a bowl with the vinegar, italian seasonings, sugar,
and salt. Coat the tomatoes well. While they are marinating,
preheat the oven to 300 degrees.
Spray a cookie sheet pan with non-stick spray.
Lay the tomatoes fillets out, skin side down, on
the sheet pan. Roast the tomatoes in the oven for
about 1 1/2 to 2 hours, or until are dried to your
liking, turning the tomatoes after about 1 hour.
The skins will come off quite easily after roasting.
Use your tomatoes or freeze in a couple of days.
To freeze these; lay them out individually on a
cookies sheet and freeze for about 4 hours, then
transfer to a container for longer storage.
Cliff Note: For an even sweeter and more
intense tomato flavor, use the little cherry tomatoes.
With these, cut them in half and also half the amount
of sugar or leave it out entirely. These are my
preference for a pizza topping.
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