Good cooks get ideas from other good cooks, and this recipe is no exception. I first had these plush-yet-intense tomatoes in a dish prepared by San Francisco chef
Shop for firm, red Roma tomatoes (also called Italian plum tomatoes) that have a good tomato smell. Count on about 4 hours to dry them to the correct consistency. Once “dried” (wrinkled a bit on the outside but bursting with concentrated juice within), they can be kept in the refrigerator for several days.
Don’t pass this recipe by if you’re not a fan of sun-dried tomatoes. This is a tomato of a wonderfully different sort!
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