Slow roasting requires rather little effort for the succulent results that are produced. It concentrates the flavor of tomatoes, leaving them intact but meltingly tender.
Chef Dan Barber, author of The Third Plate, says we need a food system that is both delicious and sustainable. "It's about the system that supports a whole ecology," he says.
“Drinking yogurt out of a goat's skin, we were a little worried.” Daniel Klein
“Drinking yogurt out of a goat's skin, we were a little worried.”