I quartered a bunch of heirloom San Marzano tomatoes from my garden. Sprinkled w evoo, smoked, coarse salt and oregano, I roasted them at 200 while I watched "Star Wars", "Austin Powers" and a documentary about the Congo (7 hours). Now they're sweet like sundried--but without the flies!! ?
If I don't eat every last one of them in the next 45 minutes or so, (It could happen!) then I'll put them in a mason jar and with garlic olive oil and use them in sauce and on sammiches! Yum!