"Sheldon" > wrote in message
oups.com...
> Emma Thackery > wrote:
>> We don't
>> have huge amounts of larger tomatoes yet but we have a great many
>> "cherry" and other patio-type tomatoes. I was thinking of slow-roasting
>> some but most of the recipes seem to call for Roma types for that.
>
> By slow roasting do you mean dehydrating? Salad tomatoes do not
> dehydrate well, they contain too great a ratio of water to solid.
> Salad tomatoes are not good for sauce either... but if you don't mind
> the seeds and skins there is no reason you can't use them for salsa,
> or stewing.


The way I think of slow roasted cherry tomatoes is in a low oven for a
variable amount of time.
Last time I did it, I used a 250 oven for about 2.5 hours, I'm not trying to
get them dry and leathery all over.
Just browned and dry around the edges and still moist in the center. I then
use them right away in what ever dish I need them for. This concentrates the
sugars a bit, but still retains the tomato bite.

Lisa aka Pagemaster