I also have been making this for many, many years. It's a good way to perk up store tomatoes in the winter, and it's excellent for any home-grown tomato! However, I roast mine at 400 instead of 450...works better for me. That does mean a little longer cooking time, but that's just more time for them to caramelize and become even more lucious. This is great with an onion thrown in with them, too. We use these on pizza, sandwiches, pasta, eggs, grits...you get the idea. If you roast at a lower temp, the olive oil works great, and trust me, that oil is soooo good! Don't skip it, it really adds to the dish.
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I also have been making this for many, many years. It's a good way to perk up store tomatoes...