Slow-Roasted Tomatoes

When slow-roasted in the oven, tomatoes develop a concentrated flavor with a dense yet chewy texture that is similar to that of sun-dried tomatoes but fresher. They are excellent alone or in salads, sandwiches, and pasta dishes. The length of time it takes to slow-roast tomatoes depends their size and freshness, but little effort is involved once they are in the oven except to check their progress every now and then, especially toward the end. (If they are darkening too quickly, reduce the temperature to 225°F.) The tomatoes will keep for one week in the refrigerator in a covered container. This recipe calls for beefsteak tomatoes, but you can successfully slow-roast plum tomatoes as well.