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  1. Renee says

    I can’t wait to see how you use these tomatoes this coming week. They look so good and what a fabulous way to use the out-of-season not-so-great tomatoes in the store.

  2. Diana @GourmetDrizzles says

    These are incredible, Susan! I adore anything with balsamic, and something about a slow roasted tomato, schmeared on bruschetta, or to flavor roasted veggies- I’m in. Good luck on your move, too. Sending good thoughts your way as you go through lots of new changes and feelings about it all! 😉

  3. Tara says

    Your tomatoes are stunning!! Life can throw us some curve balls for sure but I have always said change is good. Our house is up for sale right now and I am ready for it!!

  4. sunithi says

    Gorgeous ! Can’t believe you made this in a slow cooker ! They looks so colorful. Can’t wait to make this ! I would just eat it plain !

    • The Wimpy Vegetarian says

      Thanks MJ! Slow roasting them with a little balsamic finishing drizzle also works great with tomatoes that aren’t so great, and out of season. But, yes, you want them still to be decent 🙂 !

  5. Jennifer says

    Unbelievable recipe! Made these tonight and I swear I could eat them like candy. I’ll be making more tomorrow to stock up my freezer. Can’t wait to try your tomato sauce using these next! 🙂

    • The Wimpy Vegetarian says

      Good question, Tammy! I’ve used all kinds of tomatoes with excellent success, but super juicy tomatoes don’t do quite as well. I save them (think heirlooms at the tomato season’s height) for tomato sandwiches and salads. The juicier the tomato is, the longer they take to roast, but turning up the heat only serves to cook them too fast, with a very different result. Some of my favorites have been hot house tomatoes. Hope that helps!

  6. Lauren says

    These are unsurpassed! I used heirloom since it is mid winter. I figured they would have more flavor than the hot house varieties. I cooked two batches – both at the same time. The oil on the bottom tray coalesced into a crunchy base on most of them – a little intense, until I added the balsamic. How do you freeze ANY of these???? I’m going to have a difficult time saving enough for dinner tomorrow night!! Wow!!!

  7. Rosemary Mark says

    I had some not-so-good roma tomatoes that needed using and remembered this recipe. But didn’t remember the 3-4 hr cooktime. I baked on convection roast setting, 350F for about 45 minutes. Perfection! Could have eaten the whole tray! They won’t have a chance of getting frozen.

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