So whether you put them on toasted wheat bread, with bacon, or perhaps a nice pesto and mozzarella, here is how to make a tangy sweet roasted tomato.
1 or 2 cartons of rinses cherry, plum, or Capri tomatoes cut into 1/2 or 1/4
4 Tablespoons of extra virgin olive oil (the greener the better)
2 Tablespoons of Sea Salt
1 Large shallow baking pan
Preheat your oven to 250 degrees. Lay your tomatoes out nice and evenly on the baking pan and drizzle them with the olive oil. Salt them evenly and put them in the oven. The key is to let them slowly roast away. Check on them in about an hour and stir them a bit so they don't stick to the pan. The peel should start to look wrinkly and the juices bubbling. Depending on your tomatoes, and your oven, roasting can take about 2 to 3 hours. You will know they are done when your house starts to smell like homemade sauce and the edges start to turn a golden brown but the inside are still red. Let them cool for about 2 to 3 minutes before eating and then try to share them.