Roasted Tomatoes

Because the slow cooker retains the moisture in foods, these won’t need to cook long to become moist and flavorful. Seasoned with some herbs and garlic, they make a colorful and tasty side dish.

Makes 4 to 6 servings.

4 large, ripe tomatoes, cut in half, seeds removed

2 cloves garlic, minced

1 teaspoon fresh oregano, minced, or ¹/₂ teaspoon dried

1 teaspoon fresh parsley, chopped

Salt and pepper to taste

1. Place cut tomatoes bottom down in the slow cooker. Sprinkle minced garlic on top, then sprinkle with the oregano.

2. Cover and cook on Low for 3 to 4 hours or on High for 1 to 2 hours. Season with salt and pepper, and garnish with the parsley.

Summer-ripe tomatoes taste too good to cook—use them in salads, salsas, or to stuff with some meat or vegetable mix. Slow cooking is great for off-season tomatoes, preferably vine-ripened.