Slow roasted tomatoes

I picked off this recipe from Gwyenth Paltrow's GOOP site. I make it whenever I find cherry tomatoes on the vine for a decent price. Though any vine-ripened tomatoes will do, cherry tomatoes are just a wee bit sweeter. In addition to halved tomatoes, all you need is olive oil, salt, pepper, and about 3 hours of doing something around the house while the tomatoes ripen in the oven (at 130-150C). The tomatoes are ready when the skin has curled well at the edges and the tomatoes have lost a good deal of their volume. I've enjoyed them as Gwyneth does, with mozzarella and fresh basil, but I've also had them with pasta and tossed them into salads. Most of this batch will be enriching my pitta bread lunches this week, accompanied by avocado, cucumber, lettuce and homemade hummus.