Slow-Roasted Tomatoes with Sea Salt and Ground Chile

Easy Food Recipes and Cooking - Slow-Roasted Tomatoes with Sea Salt and Ground Chile

Ripe tomatoes, preferably Romas
Olive oil
Sea salt
Ground chile powder (red or green)

Preheat the oven to 200° F. Cut the stem end off the tomatoes and halve them lengthwise. Brush or spray the open halves with olive oil, then place skin side down on a baking sheet. Sprinkle sea salt and chile powder sparingly over the cut face of the tomatoes—it will concentrate as they bake. Let them roast for a minimum of 3 hours and up to 12, until reduced in size by at least half but still soft (you don’t want tomato jerky). Remove from oven and let cool on the baking sheets completely, then store in an airtight container in the fridge. Snack at your leisure while on the road, alone, or with briny olives as accompaniment.