Slow Roast Tomatoes

Slow roasted tomatoes are a perfect summer staple. Sweet and tart are intensified in an Aga. They go great on a salad and are better on a burger than ketchup or sliced tomatoes. They also make a great salad dressing or salsa. Sing along with me "Anything a tomato can do I can do better". Sounds good doesn't it.

These are easy but there is a trick. You need to cut the white pith out of the center.

• Gather your sheet pan, roasting rack and bake-o-glide
• Wash and quarter 6 plum tomatoes
• With a sharp knife cut the white pith out that starts near the middle and runs towards the stem end
• Place tomatoes on the rack and sprinkle with olive oil, sea salt and fresh ground pepper
• In the slow oven for 3 1/2 hours turning the pan around for more even cooking once or twice
• Remove, cool and place in a container with a little olive oil, lasts a week in fridge

Look at those ugly bitter white pith pieces. Pith pieces sounds funny