I developed this simple recipe years ago when living in Illinois. Our local grocery store periodically offered fresh plum tomatoes for 10 cents each. 40 oven roasted tomatoes, four dollars’ worth, seasoned and with garlic and basil were enough to mostly mix with pasta, with extra to top bruschetta, in antipasto, or simply snack with Italian cheeses and salami.
Meatier Italian style plum tomatoes are simply halved and tossed with olive oil, garlic, seasoned with salt and slow oven roasted. While roasting, olive oil is infused with garlic, basil and dripping from tomatoes. Concentrating also enhances tomato’s flavors.
Shriveled but still moist tomatoes and all pan juices are gently tossed with my favorite pasta. Mix with parmigiana and some of the reserved pasta water to help create a light sauce.
Optional, for a hardier meal, add shrimp, chicken, or sausages sautéed with additional olive oil or fold in roasted vegetables like eggplant, squash, or peppers all for added textures and flavors.
Originally, I prepared tomatoes in the evening and gently slow dry them overnight in 175° direct heat (not convection). In the morning I would flip them over and continue drying for a total of about 12 hours. Slower roasting is more gently to garlic and herbs and offers best results.
