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Slow-Roasted Tomatoes From In the Hands of a Chef: Cooking with Jody Adams by Jody Adams and Ken Rivard (New York: William Morrow). Makes two cups 12 plum tomatoes or 2 pints cherry tomatoes 1. Preheat the oven to 250˚F 2. Cut the tomatoes in half lengthwise. Toss the tomatoes in a bowl with the remaining ingredients. 3. Arrange cut side up in a single layer on a rack sitting in a shallow roasting pan. Roast plum tomatoes for about 4 hours, cherry tomatoes for about 2 hours. Begin checking after half the cooking time, then every 30 minutes. They’re done when the edges have curled and the skin has wrinkled, but they should still be juicy at heart. Let cool, then refrigerate in a tightly sealed container. (Do not store in oil.)
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