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.
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.