I don't know about you but we still have a lot of tomatoes -- especially small cabernet grape tomatoes. I got the idea to slow roast some of them after I noticed a post on Culinate that looked tasty and I followed that link to a post on Smitten Kitchen.
I planted more tomatoes than ever this year so beyond all the salsa, hot sauce, soups, scrambles and then some tomato cookery I've been looking to break my mold a little. I'm happy I did. These are good.
I think the reason why I don't love sundried or slow roasted tomatoes more has something to do with my feelings toward raisins. Inferior grapes. Slow roasted tomatoes create that same kind of jammy, sticky sweetness that occurs from grape to raisin. Still, these are good -- they're nice on egg sandwiches, in pastas and I bet they'll be great on pizza. I took out the garlic before the tomatoes and used that in a curry and also in a chicken and rice soup.
I'll make these again next year -- if the harvest is as heavy -- to change it up a little. Go to Smitten Kitchen if you want to slow roast your tomatoes the way I did.
This is what they looked like after about three hours in a 225 degree oven.