Molly wizenberg's slow-roasted tomatoes with sea salt & ground coriander
Roast
Roasting
This is the single most genius thing you can do to a tomato. They’re best and most outrageous when made with ripe Romas or other meaty types, but as Wizenberg points out, slow-roasting will bring out the tomato in even the pale and off-season, if you feel the need. Make a lot. They keep for a week in the fridge, and are just fine in the freezer. Adapted slightly from <a href="http://orangette.net/2005/08/better-living-through-slow-roasting/"><strong>Orangette</strong></s> and <a href="https://www.amazon.com/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551069?tag=food52-20"><strong>A Homemade Life</strong></a> (Simon & Schuster, 2009).
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