They look sooooo yummylicious! Do you sprinkle oil or herbs on them? Or do you just cut them and pop them in the oven. What temperature and for how long do you keep them in there? I mean: is it recommended to keep them there at higher or lower temps? How is your result: crunchy or mushy?
@monikozi These were oiled with a bit of olive oil. No herbs this time because we want to decide when we use them. The peppers have some texture, depends on cook time. The tomatoes here are ready for a chunky sauce or we could blend them to a smooth sauce. They seem to pick up more flavor if cook a bit longer, but get mushier the longer cooked. These were roasted on convection bake at 350 degrees F.
