Slow cooking concentrates the flavor of late-summer tomatoes so that no other seasonings, not even salt, are needed in the final product.
Preheat the oven to 200 F.
Slice plum tomatoes in half and arrange them, cut side up, in a Pyrex roasting dish or cookie sheet. Lightly sprinkle each with a mixture of kosher salt and cracked black pepper. You can if you wish, add dried herbs like thyme, oregano or basil. Go easy on them, however. Drizzle each tomato half with 1 tsp. extra-virgin olive oil.
Roast the tomatoes for 8 to 10 hours. When done, use as desired in pasta, omelettes, as a tomato sauce or as confit.
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The danger with this dish is that you’ll make too few, as I did. I solved that problem by whipping up a batch of pasta. Next time — and there will be a next time, probably next weekend — I’ll make triple this recipe and freeze the whole thing so I can enjoy them during the winter.
Penne with slow-roasted plum tomatoes, heirloom tomatoes, tomato oil and herbs