Roma tomatoes, a variety of plum tomatoes, are dense in flavor and best known for making sauces and pastes. When I have them in abundance, I love to slow roast them to concentrate their flavors even more and then freeze them so I can enjoy the taste of fresh tomatoes all winter long. These little flavor bombs give a lift to any winter soup and are delicious in pasta dishes, lasagna, frittatas, curries, and casseroles. Think of them as a “meatier,” juicier version of sundried tomatoes, but unlike sundried tomatoes, you can serve them straight out of the oven as a side dish.
A note about the cooking time: The required roasting time will vary depending on the size of your tomatoes and how dry and chewy you want them. Many recipes recommend roasting for 5 hours, but 2-2.5 hours is usually plenty for me (2.5-3.5 is average). You’ll know they’re done when they have some browning around the edges and have reduced in size. They’ll appear dry on the surface, and the skin will toughen up.