How much of a difference will I find for slow roasting tomatoes for 2 hours as opposed to overnight?

So I have chopped in half these yellow, red and orange baby tomatoes and covered them with salt, sugar, chopped garlic and thyme. I’m currently roasting them right now and was wondering how much of a difference will there be if I just roast them for 2 hours as opposed to overnight. Is it worth roasting them the full night in your experience?

Edit: Can I marinate these tomatoes after roasting in olive oil afterwards too and throw some mini mozarella balls in the marinade as well along with the tomatoes?

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