It's summer and everything's coming up tomatoes. After you've had your fill of BLTs and gazpacho, and you've eaten your weight in corn chips and salsa, it's time to try some oven-roasted tomatoes. It's simple. Line a baking sheet with aluminum foil. Cut your tomatoes in halves or thirds, and sprinkle with a little sugar and salt. You can drizzle with a little olive oil, but you don't have to. Place in a 250F oven for anywhere from 2 to 6 hours.
What emerges are concentrated tomato nuggets that are a shadow of themselves. The slow heat caramelizes the sugar and reduces the juices, leaving you with meaty, intensely flavored tomatoes with an almost buttery texture. They're perfect for tossing with pasta with a handful of fresh basil leaves and a sprinkling of Parmigiano-Reggiano cheese. They're also great with fresh mozzarella cheese in a Caprese salad.
Here are some of our juiciest tomato recipes yet—five entrees that will make the most of summer's favorite veggie (or fruit, depending on who you're asking).