Slow Roasted Tomatoes

Ingredients

• 10 to 12 plum shaped tomatoes, halved and seeded
• 3 tablespoons olive oil, plus 3 tablespoons
• Salt and freshly ground pepper
• 2 tablespoons balsamic vinegar

Directions

Preheat oven to 200 degrees F.

Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.

Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.

Ancho Chile Essence:

• 3 dried ancho chiles (1 1/2 to 2 ounces)

Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.

Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.

Store in a tightly sealed jar away from light for up to 3 months.

Recipe courtesy Sally Schneider

Yield: 1/3 cup

Smoky Tea Essence:

• 1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags

If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.

Store in a tightly sealed jar away from light for up to 3 months.

Recipe courtesy Sally Schneider

Yield: 1/3 cup

Wild Mushroom Essence:

• 1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels

Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.

Store in a tightly sealed jar away from light for up to 3 months.

Recipe courtesy Sally Schneider

Yield: 1/3 cup