Categories: Vegetables 
      Yield: 1 servings 
  
  
        Olive oil 
        Salt and pepper 
        Tomatoes, preferably plum 
        Fresh herbs (optional): 
        -Thyme, rosemary, oregano, 
        -=OR=- garlic 
   
  PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive 
  oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work 
  best) crosswise into 1-inch slices. Pack tightly together on the pan; 
  ideally the tomatoes should fill the entire pan. Drizzle the tomatoes 
  lightly with olive oil, sprinkle with salt and pepper, and sprinkle with 
  fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in 
  combination). Roast for 45 minutes to a hour. The tomatoes should be 
  shrivelled and dehydrated without burning. The flavor will get more intense 
  and rich the longer the tomatoes are left in the oven. 
   
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK