by Emily Hsieh (S.F.)
My most recent batch, prepped and ready for the oven.
I overdosed on all the gorgeous tomatoes that just started popping up at my local farmer’s market a couple weeks ago, and a friend tipped me off to the beauty of slow roasting. Not only does it extend the life of your haul, but something about the unhurried bake perfectly draws out their sweetness. Here’s how:
1. Slice each tomato in half.
2. Drizzle with a scant amount of olive oil.
3. Season with salt and pepper.
4. Bake on a cookie sheet for 4 to 5 hours at 275 degrees or until fully dried out.
Try them as a delicious, tangy finishing touch to salads, soups, cheese plates, pastas or scrambled eggs. (Bonus: They keep well in the fridge for a couple of weeks.)