When the Roma tomatoes become plentiful in summer, I find as many ways to make them last as I possibly can. In addition to make my Nana's marniara sauce with them (in the archive of this blog), I love slow roasting them in the oven. They last a week or so in a sealed container and are great to eat on salads, on bread, or in soups. Enjoy!
Slice 20 to 24 plum tomatoes in half lengthwise.
Using your finger, remove all seeds and inner membrane so just the meaty part remains.
Lay them cut side up on a parchment lined baking sheet large enough to hold them all.
Drizzle each tomato with extra virgin olive oil and a tiny amount of balsamic vinegar.
Then sprinkle with salt and pepper and a teaspoon or so of sugar.
Sprinkle again with finely minced fresh garlic, then bake at 250º F for 45 - 50 minutes.
Eat warm or allow to cool and then store in an airtight container in the frig for up to one week.