Nik Sharma, author of "Season: Big Flavors, Beautiful Food" and upcoming book, "The Flavor Equation" (October 2020), likes cooking big batches of dishes in the oven that will keep for a few days. Recently, he's been roasting tomatoes in olive oil and spices to use as a condiment for everything from sandwiches to salad. To make sure the tomatoes brown really well, he first roasts them without oil. Later, he adds oil and aromatics, which might include dried herbs like oregano and thyme, chili peppers like chocolatey Urfa or smoked salt, which he calls a great shortcut for lending smoky flavor. There's no need to slice the tomatoes either. They'll burst while cooking. Watch Sharma demonstrate this bold but simple recipe. Then make your own roasted tomatoes at home.
Foraging with Alexis Nikole Nelson.