|
Preheat oven to 225F.
Place the tomatoes in a large bowl. Add the 2 Tbl. oil and season with salt and pepper, tossing to coat.
Arrange the tomatoes on a baking sheet, cut side down. Bake until the tomatoes have shrunk to about half their original size. This should take about 5 hours.
Remove the tomatoes from the oven to cool. for about 30 minutes. Use your hands to remove from their skins. The tomatoes can be left whole and stored in a zip-top bag, or chopped and placed in a jar with a tight fitting lid. If desired, pour enough oil over the top of the tomatoes to cover and close the lid tightly. Store in the refrigerator for up to several weeks.
|
