I’ve mostly cooked tomatoes on the stove, perhaps a few times on the grill but rarely in an oven, and probably not so for over a couple of hours. A friend of mine who likes to dry fruits and vegetables, sometimes in an oven and sometimes in a special dryer, said that even she hadn’t heard of slow-roasting tomatoes in the oven – it is not a common method but extracts and concentrates the flavor of the tomato in an uncommon manner.
