Slow baked tomatoes...the last crop from our Sunday Farmer's Market. Ready for salads, soups and popping into your mouth for a snack.
Line baking pan with parchment, throw on the tomatoes and toss with sea salt and olive oil. Bake @ 300Degrees F for about 30 minutes or until the skins blister and soften. I turn off the oven and let them sit in there for another 30 minutes or so. Store them in a glass container in the refrigerator with the olive oil. They last for a month or so.