Slow-Roasted Winter Tomatoes

I really miss tomatoes in the winter. I appreciate that you can purchase organic vine-ripened tomatoes at the grocery store year-round in California, yet they tend to be lackluster in both color and flavor. Roasting tomatoes in the winter is a lovely way to enjoy this wonderful piece of fruit when it's chilly out...and it's super simple:Ingredients:5 medium-sized organic vine-ripened tomatoes3 tablespoons organic olive oil1/2 teaspoon sea saltPreheat oven to 275 degrees. Cut tomatoes in thirds horizontally. Place on a parchment-lined cookie sheet. Drizzle with olive oil then season with salt. Roast for 4 hours. Allow to cool for about 30 minutes. Store in the fridge and use within a week. Serve in salads, on pizza, or with a poached egg on a fresh slice of homemade bread for breakfast.Recipe/Styling/Photo by Cassie Winslow