When slow-roasted in the oven, tomatoes develop a concentrated flavor with a dense yet chewy texture that is similar to that of sun-dried tomatoes but fresher. They are excellent alone or in salads, sandwiches, and pasta dishes. The length of time it takes to slow-roast tomatoes depends their size and freshness, but little effort is involved once they are in the oven except to check their progress every now and then, especially toward the end. (If they are darkening too quickly, reduce the temperature to 225°F.) The tomatoes will keep for one week in the refrigerator in a covered container. This recipe calls for beefsteak tomatoes, but you can successfully slow-roast plum tomatoes as well.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.