SLOW-ROASTED TOMATOES, CORIANDER, FENNEL SEEDS
From Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing
Serves 4 to 6
Preheat the oven to 275ºF.
Lay the halved tomatoes cut side up in one layer on a sheet pan or baking dish.
Season the tomatoes with salt, olive oil, and the spices.
Place the tomatoes in the oven and roast for 2 hours. They should shrink slightly, with crinkled edges, but retain some of their juices – not completely dried out, just concentrated.