My boss had a bunch of tomatoes that he didn’t want. Frankly, I didn’t really want them either, but I’m lazy and cheap and grew up in a house that was on the board of the Clean Your Plate Club. So, like the good Brooklyn bag lady I am, I threw them in the tote bag and escorted them to their destiny.

Destiny, as it so happened, involved low-and-slow oven action and a healthy sprinkling of seasoning. Two and a half to three hours later, you get something that looks like this:

Aw nuts. Forgot to take a picture.  Well, I guess you’ll just have to make it to see for yourself.

6 tomatoes (I had a combination of plum and vine-ripe), quartered
1 T olive oil
1 1/2 t curry powder
1/2 t salt
1/4 t black pepper

Drizzle tomatoes with the oil. Add seasoning and toss to combine. Place on a baking sheet and bake in a 250-degree oven for 2 1/2-3 hours, or until most of the moisture has evaporated. (Note: the tomatoes can be roasted at a higher temperature for a shorter period of time, or even longer at a lower temperature. Just depends on the texture and level of moisture you’re shooting for.)