Why This Recipe Works
When tomatoes are in season, oven-roasting is a great way to intensify the flavor of tomatoes while increasing their shelf-life. However, many recipes call for a low oven and hours of cooking, and yield disappointingly leathery tomato halves. We found that by combining a couple of tricks we were able to cut down considerably on the cooking time. We sliced the tomatoes into thick rings that created lots of cut surfaces from which water could escape. We jump-started the process by placing the tomatoes into a 425 degree oven and then reduced the temperature to 300 degrees to let them finish cooking. Finally by increasing the oil to ¾ cup we sped up the rate at which water was driven from the tomatoes.