Roasted Tomatoes

The '90s turned a lot of us off to sundried tomatoes--don't worry, these are different!

Slow-roasting is a transformative process, particularly for tomatoes. Here's how to turn your most bland, blemished tomatoes into something tasty.

Line two cookie sheets with foil and coat with a thin layer of olive oil. Take several pounds of tomatoes (I like San Marzano tomatoes, but any garden variety will do), wash and slice 1/2 inch thick. Arrange on cookie sheet and sprinkle with oil, salt, pepper, and powdered sugar (2-3 teaspoons of sugar should cover a tray). Roast for several hours at low heat, i.e. 4-6 hours at 200 degrees--check periodically to make sure they're not burning. After tomatoes have cooled, they may be packed in oil and kept in the fridge or frozen individually--they're great on sandwiches, pastas, salads, etc.