Oven-roasted Tomatoes

Some people are pretty enchanted by sun-dried tomatoes, and I'm not one of those people. They're just so insistent, drowning out everything around them. So it surprised me that I liked these oven-roasted tomatoes because they taste like...sun-dried tomatoes, lite.

You know what I really like about them, though? First, winter tomatoes are generally pretty suspicious—they look so much like a regular tomato on the outside and are nothing but mealy grossness on the inside. This sucks all the moisture out of them, leaving only distilled tomato goodness. Second, I really like the seasoning that gets sprinkled on top. I kind of want to put it on popcorn and, if I do end up doing that, which is very likely given my semi-secret popcorn addiction, I'll tell you how it went.

Oven-roasted tomatoes
Adapted from the Joy of Cooking

10-12 cherry tomatoes—or whatever kind you have
1 tsp. each of salt, ground pepper, and powdered sugar
a fresh herb, like thyme, basil, oregano, parsley
olive oil for drizzling

Line a cookie sheet with parchment paper. Aluminum foil, greased, might work too.

Put your oven to 250º. Clear your schedule for 2 hours, unless you scheduled being at home.

Slice your tomatoes and lay them out on the lined baking sheet.

Combine the salt, pepper, and powdered sugar. Sprinkle over tomatoes. Then sprinkle the herb over it. Then drizzle with olive oil.

Bake 2 hours.