Tomatoes, continued.1

Tomatoes in the winter aren’t that great. Though there are some fairly decent ones, mostly they are just on the decent side of adequate. As someone who grew up eating only tomatoes out of the garden, and who worships the ground tomatoes walk on, if they could walk, I sometimes get a fierce need for them. One way I can make them taste better is a few hours in the oven at a low temperature. I tossed small romas with olive oil, a little balsamic vinegar, salt and pepper and roast them in a 250 oven for a few hours. The results are amazing and work in all sorts of situations. Here I added them to a salad of mozzarella, marinated artichoke hearts and onions.