Oven roasted tomatoes: Step 10 —
Tilt the pans and let the liquid run into a bowl or measuring cup (you can also do this with a turkey baster). Take the tomatoes out of the oven to collect the liquid every 30 minutes until the tomatoes give out no more juice. You can use the seasoned tomato water as a poaching liquid for salmon, for vinaigrettes, and in sauces.