Why I will be buying insulated baking trays

[magid]

I just made two trays of roasted tomatoes. The first one out of the oven was fine, tasting of tomatoes, but nothing special. The second one, however, went to a higher level, with more complex flavors, the sugars more noticeable. The only difference between the two was that the second was two cookie trays that have stuck themselves together, simulating the effect of insulated trays. I hadn't noticed before just how much of a difference it makes.