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View Gallery Photo: Andre Baranowski

1/4 tsp. extra-virgin olive oil
1 ripe tomato

1. Preheat oven to 175°. Line a baking sheet with parchment paper, grease with oil, and set aside.

2. Using a very sharp knife, cut the center of the tomato crosswise into four 1/8"-thick slices (save remaining tomato for another use). Lay slices on prepared parchment paper at least 2" apart. Transfer to oven and bake until tomatoes are dehydrated and slightly crisp but not browned, 3–4 hours.

3. Set aside to cool completely on the parchment, then carefully peel tomatoes off paper. Use within 4 hours.

MAKES 4 SLICES

This article was first published in Saveur in Issue #67