That rant made me hungry. I am too tired to cook tonight, and as I mentioned earlier, the fridge is stuffed, but I did come across a very compelling recipe for a "cured" salad of pickled beets, tomato "raisins," fennel and goat cheese. Ooh, nelly, I might have to make that tomorrow. Have y'all oven roasted tomatoes for a long time at a low temp? The resultant flavor is absolutely wonderful: concentrated, tomato'y, unctuous. And, treating winter tomatoes in this manner is a great way to deal with the ways they rather pitifully show themselves during the off-season, what with their mushy flesh and relative lack of taste. To do: Preheat oven to 175 degrees. Wash the tomatoes and dry. Coat the tomatoes in olive oil (or not) and lay them out on parchment paper. Place the tomatoes in the oven to remove the moistuse; it will take about 6 hours. Cool.