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Slow-roasted tomatoes don't get as dried out as sundried tomatoes but the slow-cooking does concentrate the flavor. Put them on pizza, toss in pasta or drizzle with olive oil and serve with mozzarella or feta.

Servings: One tray of tomatoes


4 to 5 ripe plum tomatoes

2 tablespoons olive oil

1 scant teaspoon salt

1 scant teaspoon sugar

½ teaspoon pepper


Preheat oven to 180 F.

Mix the olive oil, sugar, salt, and pepper in a medium bowl.

Slice the ripest tomatoes you can find and toss them in the olive oil, with salt, sugar and pepper.

Lay them on a cookie sheet and cook for three to four hours until they’ve shriveled up and are wrinkled.

You can store these in an airtight container in the fridge for up to a week.

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