slightly shriveled red cherry peppers that I rescued from the bargain bin at the store (they're a little zesty with the seeds out, pretty hot for me with all the seeds in)?
Roast 40 minutes until
slightly shriveled and some of the juices are released.
Stir, then roast 3 to 4 minutes more, or until most tomatoes are
slightly shriveled and some are scorched.
Spread on a large parchment - lined baking sheet and roast for 1 hour, or until
slightly shriveled and sweet.
Place pumpkins on a cookie sheet and roast them until
slightly shriveled and soft.
When the tomatoes are looking
slightly shriveled and are starting to brown, take the skillet out and arrange your cubed fontina cheese (David Leite says to make sure to use Italian fontina for proper melting) around the tomatoes.
Place in a 300 °F oven for 45 minutes to an hour, until tomatoes are
slightly shrivelled and starting to colour.