my buddy introduced me to his awesome roasted tomatoes: line a baking sheet with quartered tomatoes, shallots and garlic cloves in the skin, drizzle with olive oil, salt and pepper, and roast at 200 degrees overnight. the result is little tomato morsels so sweet they're like candy. remove garlic from skins, and toss with your favorite pasta for a quick, fantastic lunch, or place atop roasted italian bread smeared with goat cheese for a kick ass appetizer.
i looked online for other recipes and saw that many people do a quick roast, same exact recipe as the one above except they roast at 450 for a half hour.
has anybody tried either method? is there any difference? i'm sure the slow way is better but i just wanted to see if anyone had anything to say on the matter.