Cooking Techniques Everyone Needs to Know

Slow Roast

This hands-off method (the oven does the work) gets the most flavor out of vegetables and ensures an even, fork-tender finish on a large cut of meat. (Fast, high heat can dry out the edges before the center is cooked.) You’ll need time, but slow roasting can transform tough ingredients. Take tomatoes: Even not-so-great ones become irresistible as the low heat slowly removes water and concentrates their flavor. They’re excellent in a simple pasta salad or served with ricotta on crusty bread or toasted baguette slices.

INGREDIENTS

1. 8plum tomatoes (about 2 pounds), halved
2. 2sprigs fresh oregano
3. 4cloves garlic
4. 1/4cup olive oil
5. kosher salt and black pepper

6. DIRECTIONS

   1. Heat oven to 300° F. Place the tomatoes (cut-side up), oregano, and garlic in a 3-quart baking dish. Drizzle with the oil, 1 teaspoon salt, and ½ teaspoon pepper.
   2. Roast until the tomatoes are slightly reduced in size and the skins are puckered, 1 hour, 45 minutes to 2 hours.
   3. Refrigerate in an airtight container for up to 5 days.