Sweet Slow-Roasted Tomatoes

Photo by Andrew Scrivani for the New York Times

from The New York Times, July 23, 2013
via Kate Gambs Knickerbocker and adapted by Kathy Lindenbaum
serves 4

1 pound small plum tomatoes, halved lengthwise
½ to ¾ teaspoon coarse salt
⅛ teaspoon super-fine caster sugar
1 tablespoon extra-virgin olive oil

Preheat oven to 300° F.

Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar.

Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin may be tough. But when you bite into the tomatoes you’ll experience a rush of incredibly sweet juice and pulp.

If you want to use these for a sauce, put through the fine blade of a food mill.