best way to roast tomatoes?
I have a bag of ripe, red tomatoes (not plum; medium round-shape)and I want to roast them to really bring out their flavour. Most recipes call for halving them, but aside from that, every recipe is different: some say 45 min at 350F, others 375F for 50 min. some just use salt and pepper, most call for olive oil, others include diced garlic, and one even called for a pinch of sugar.
So... what's the best way to roast my tomatoes? I'm using a gas oven. Thanks!
I've looked for a similar method and attempt something last summer with tons of tomatoes from the garden - but turned out much soupier than I wanted - is the lower temp method better for reducing the liquid content? Also, can you freeze the resulting product with much success?
Most of my experience is with store bought roma tomatoes. I half them, spinkle with chopped garlic, salt, pepper, a pinch of sugar, and olive oil. I bake them in our convection over at 175° for 6 - 8 hours. Because of the low temperature you don't have check them a lot, you don't have to worry about them getting too dried out, and you have a lot of control over the end product.