Slow Roasted Tomatoes

Have you ever had slow-roasted tomatoes?

They're like little morsels of concentrated, sweet, beautiful tomato goodness.

Slice the tomatoes in half and put them cut-side up, drizzle them with the tiniest bit of extra virgin olive oil, sprinkle with salt and pepper (sometimes I do paper-thin slices of shallot, too), and roast in a 250 degree oven for like 3 hours. They should look shriveled like raisins but still plump and juicy.

They're delicious anywhere you'd use sundried tomatoes (these are better), by themselves, on skewers with basil and mozz, with garlicky olive oil over pasta, on crostini, in salads (especially a bean salad, yum). They're good on everything, seriously.

And you can store them in the fridge in a jar covered in olive oil.