Preheat oven to 325º
Take the left over pile of Romas or smaller, vine-ripened tomatoes (even the grape or cherry tom’s), rinse, core, & slice about 1/2” thick. Lay out slices on a sheet pan, lined with baking parchment, lightly oiled with olive oil. Give the slices a bit of space, don’t overlap.

Season slices lightly with sea salt & freshly ground black pepper. Drizzle with a fruity olive oil. If desired, add minced fresh garlic & thinly sliced basil—sprinkle over the tomato slices as well.

Place in oven, and s-l-o-w-l-y bake (dry) the tomatoes until still chewy, lightly browned, and there is still just a slight amount of moisture. This will take at least an hour…probably more. These will hold refrigerated for a week.

They are a great addition to pastas, salads, as a garnish, in a salsa or sauce. The slow-roasting intensifies the flavors… you might not be able keep them around long enough to experiment with…yuuummmm.