I preheated the oven to 275 degrees. I then cut the tomatoes in half and spread them out on a baking tray. I sprinkled them with sea salt, ground pepper, and dried basil. I then drizzled a little bit of extra virgin olive oil.
I then put them in the oven and waited.
And waited some more. In total, for smaller tomatoes they were hauled out after about hour 3. The medium sized tomatoes came out at hour 4. The larger tomatoes came out at hour 5. It's all about monitoring- when they get flatter and look full of roasted goodness, they're ready.
|The finished product.|