I know some folks with sulfites issues have trouble with tomatoes, but it isn’t technically a sulfite issue, so I wanted to include it. Proceed with caution if you have multiple sensitivities!
- 10 – 25 Roma tomatoes
- Olive Oil
- Sea Salt to taste
Cut tomatoes lengthwise in quarters. Arrange on a cookie sheet. drizzle with olive oil until well covered. Sprinkle with salt as desired. Roast at 425° for 30 minutes. Reduce temperature to 325° and bake for another hour. Loosen tomatoes from pan with a spatula. If the tomatoes are still fairly moist, bake for another 30 – 45 minutes until they start to dry out and caramelize slightly. Serve warm