Oven-Roasted Tomatoes
From Not Afraid of Flavor: Recipes from Magnoila Grill, by Ben & Karen Barker
www.ochef.com/762.htm

Preheat oven to 250°F (120°C). Cut tomatoes in half, toss with olive oil to coat, and place, cut-side down, on a baking sheet. Roast for 1-1/2 hours, until the tomatoes are soft and have just begun to exude their juices. Cool, remove the skins, and pack into a container. These are delicious tossed with roasted or grilled vegetables, in soups, and with simple pastas and risottos. They keep for several days, refrigerated.