Slow Roasted Tomatoes

Directions

1. 1
   Preheat oven to 200 degrees F.
2. 2
   Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red.
3. 3
   The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
4. 4
   Cut the roasted tomato halves into quarters.
5. 5
   Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
6. 6
   Break the chiles apart.
7. 7
   Remove the stems and seeds.
8. 8
   If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
9. 9
   Transfer the chiles to a blender or spice grinder.
10. 10
    Blend at high speed for at least 1 minute, until you have the finest-possible powder.
11. 11
    Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air.
12. 12
    Use a dry pastry brush to push the powder through a strainer into a clean, dry container.
13. 13
    Blend and strain the larger bits again.
14. 14
    Store in a tightly sealed jar away from light for up to 3 months.
15. 15
    Recipe courtesy Sally Schneider
16. 16
    Yield: 1/3 cup
17. 17
    If you are using tea bags, cut them open.
18. 18
    Empty the tea into a blender or spice grinder.
19. 19
    Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder.
20. 20
    Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air.
21. 21
    Use a dry pastry brush to push the powder through a strainer into a clean, dry container.
22. 22
    Blend and strain the larger bits again.
23. 23
    Store in a tightly sealed jar away from light for up to 3 months.
24. 24
    Recipe courtesy Sally Schneider
25. 25
    Yield: 1/3 cup
26. 26
    Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder.
27. 27
    Blend for at least 1 minute at high speed, until you have the finest-possible powder.
28. 28
    Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air.
29. 29
    Use a dry pastry brush to push the powder through a strainer into a clean, dry container.
30. 30
    Blend and strain the larger bits again.
31. 31
    Store in a tightly sealed jar away from light for up to 3 months.
32. 32
    Recipe courtesy Sally Schneider
33. 33
    Yield: 1/3 cup