Instructions

Preheat oven to 400°F (375°F if using a convection oven.)

Core and slice plum tomatoes into eighths. Slice grape tomatoes into halves.

Lightly oil a large stainless steel, glass or ceramic roasting pan. Place the sliced tomatoes in the pan evenly spacing them. Plum tomatoes can be placed on their sides, grape tomatoes skin side down.

Roast tomatoes until softened and beginning to caramelize, about 15 to 20 minutes.

Cool and then move into a storage container until ready to use. Use to top Bruschetta or salads, as a garnish or as a snack.

Refrigerated, roasted tomatoes will keep up to one week.