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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

Ingredients

4 to 5 ripe plum tomatoes

2 tablespoons olive oil

1 scant teaspoon salt

1 scant teaspoon sugar

½ teaspoon pepper

Method

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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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

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