How Slow-Roasting at 250°F Turns Basic Tomatoes Into Flavor Bombs for a Fraction of the Cost

Jason Farmer walks through a foolproof method for making oven-roasted tomatoes — a meatier, juicier, cheaper alternative to sun-dried tomatoes. The process involves blanching, peeling, and slow-roasting at 250°F for 4–5 hours to caramelize natural sugars and concentrate flavor. Versatile enough for pasta sauce, BLTs, bruschetta, soups, and more.