Slow roasting beefsteak tomatoes, are they too fleshy for this?

[soupfiend]

Need to preserve some tomatoes, I have a freezer full of sort of tomatoey stewy ratatouille saucy type things already so dont want more of that.

I have some massive beefsteak tomatoes and thought about slow roasting or 'sun drying' them in the oven but the recipes seem to be mostly for smaller types of tomato, these are enormous like a small animals head or something

I dont want to make chutney just in case someone suggests that.

Has anyone done this?

I would have thought the more fleshy the tomato the better. Could you chop them into smaller pieces? I would remove the seedy part as that's often the sloppiest but.

Im going to give it a go then, see how they turn out

I have the lowest temperature on my fan oven (and non fan top oven) of 60 degrees

I cant find an equivalent gas mark, gas mark 1 seems to be about 120 degrees, OH says put them on 60 degrees but it seems very low, although its meant to be low obviously

Not sure about slow roasting
but i often roast slices of beef tomatoes in the oven (balsamic and olive oil) for 15 mins and serve a ball of buratta on top.

UNREAL

Yes I said to OH we need to pop out for a burrata.