Slow Roasted Tomatoes Recipe

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                                       Slow Roasted Tomatoes

20 ripe tomatoes, stems removed, halved lengthwise
1/2 c. extra-virgin olive oil
3 Tbsp. sugar
2 Tbsp. mixed herbs including thyme rosemary and sage
1 Tbsp. kosher salt
1 Tbsp. fresh ground black pepper (coarse ground)

Preheat oven to 170 F (or lowest temperature on oven)

Place tomato halves

Comments

Re: They do look good

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Sorry I didn't answer this sooner. (I've gotten too used to everyone ignoring livejournal now.) If they are too moist after 10 hours try pouring off the liquid in the pans and putting them back in the oven for awhile. I went to the dehydrator simply because it doesn't heat up the house like the oven does. And Alton Brown says they will keep in the refrigerator for a month or in the freezer for a century.