Slow-roasting tomatoes is one of the best ways to use an abundance of summer tomatoes. Thanks to convection, the natural juices in the tomatoes are kept intact, and cooking them at a low temperature of 200 degrees for several hours perfectly caramelizes the natural sugars, rendering amazing results. Enhance the flavor with some fresh herbs and garlic for an easy, delicious condiment that is well worth the time and slight effort to make.

INGREDIENTS

2 lbs. sugar plum or other small tomatoes, rinsed, dried and cut in half

4 cloves garlic, minced

2 tbsp chopped fresh herbs, rosemary, oregano, basil and marjoram

¼ cup olive oil or more if needed

PREPARATION

Heat the oven in the Convection or Convection Bake mode at 200 degrees.

Combine all the ingredients, add a little sea salt and freshly ground pepper, and spread them on a rimmed baking sheet. Turn the tomatoes so that each one is facing cut side up, slide the tray into the oven, and cook for 2 hours until the tomatoes are soft yet slightly caramelized.

The tomatoes can be stored in the refrigerator for up to a week and are delicious served with cheese, eggs, fish, chicken, beef, or lamb, spread onto grilled bread, or added to a sandwich.

Yield is approximately 2 cups.