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Oven-Roasted Roma Tomatoes

I once went over to James Barber's place to interview him on some topic I can't recall. When I arrived, the Urban Peasant was in the midst of getting these Roma tomatoes ready to go into the oven. He told me how to do it, and I've been doing them ever since, especially in the winter, when fresh tomato prices are either sky-high or of very poor quality, or both!

• Pre-heat oven to 300 degrees F.
• Line a baking sheet with parchment paper.
• Take half a dozen, or however many you think will fit, fresh roma tomatoes. Slice them in half lengthwise.
• Using a teaspoon, scrape out all the cores and seeds.
• Place them cut side up on the baking sheet.
• Drizzle with olive oil, and dried herbs of your choice, basil or oregano for example, maybe some freshly ground black pepper. Don't add salt yet, as you want the heat to draw the moisture slowly out of the tomatoes, and adding salt will draw it out too quickly.
• Place in oven and roast for at least 2-3 hours, until the tomatoes collapse and flatten.
• Remove from oven and let cool. Place them in a Tupperware container and store in the fridge for no more than a week. Use them in salads, as snacks, as parts of canapés, let your imagination run wild.
• You can also cover them in olive oil and refrigerate. The tomatoes will then perfume the olive oil, which you can then use in salad dressings or marinades.