Thanks for tip, I'll try that!

Me too DC, thanks for the tip. I didn't oil them last time but I might have the next time.

Good job Dawn, I love drying tomatoes too, well eating them.

I have also been experimenting the past few years...different temps and spice. Usually no oil, no spice...(deciding to add later when I decide how to use the frozen pkages)...labeling carefully!

...after roasting/smoking a tray of mixed hot peppers and labeled them 'sweet'. Yikes

For the smoker I make parchment lined foil trays...(sheet pans don't fit in the smoker)...need to designate and find a small pan as they get a smoky layer and hard to clean...

i just smoke for half hour up to an hour...for a lightly smoked salsa...sometimes smoked corn and/or tomatillos.

What's that on the left? Artichokes? Fennel? Oh, Garlic?

For how long and at what temperature did you roast your tomatoes, Dawn?

Sally

I slow roasted a variety of cherry tomatoes yesterday. Low convection, with evoo, balsamic, s+p.

I'm going to serve over crostini with homemade ricotta.

That mix looks so yummy, Sleevendog!

Sally, my notes from last year say 225 convection for several hours, but this seemed like a waste of resources for just 2 pans (and was taking forever), so I bumped the temp up to 275 and although I got a bit of browning, they were still delish :)

We regularly buy a bushel of Romas when they're in the stores at the end of summer. The first thing I do is roast a bunch of them, and then make Ina's recipe for her Roasted Basil Tomato Soup. We love it.

They're the next best thing to fresh from the garden. It's amazing how even in the dead of winter you can roast tasteless tomatoes to heavenly perfection!

I don't have convection, but I imagine it wouldn't make that much difference temperature wise.

Sally

Those look fantastic! I've never done that. So even a wintertime grocery store tomato turns out yummy?

I started making them years ago after reading in the Legal Seafoods Cookbook that even the hard winter tomatoes turn out well. And they do. They call for 325.

Wish I had tons of garden tomatoes to deal with - all the above pictures look great!

John, it's like magic! AnnT was my inspiration years ago when she did roasted plum tomatoes on top of toasted baguette slices with soft goat cheese.

I'm roasting cherry tomatoes today for a black bean salad and tomorrow for a cream sauce over zucchini "noodles".

Tomatoes are 95% water.

After drying, the sugar and flavor are very concentrated.

dcarch

I got to the community farmer's market late last Sunday. Turns out it was a good thing because I got all these tomatoes for $1. Perfectly ripe for roasting.

This is before I turned the pan half way through.

Looks so good! What oven temp do you use?