Bake for 2 hours, until the tomatoes are completely softened and wilted and start to wrinkle. Depending on the size of the tomatoes, they may take longer to cook.
I added a piece of fresh mozzarella on the arugula and put the roasted tomatoes on top of the mozzarella. This made it colorful and added creamy deliciousness!
The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.