[pugmama]

Last summer, I slow roasted a lot of tomatoes from the garden. This was a popular recipe that I served to my garden club. I did add some cashews on one batch and did one without.

https://cooking.nytimes.com/recipes/6323-curried-chicken-salad-with-slow-roasted-tomatoes?action=click&module=Collection%20Page%20Recipe%20Card&region=Chicken%20Sandwiches&pgType=collection&rank=10

[CottonBall]

Any chance you could post the recipe? I am hoping to have an abundance of San Marzano tomatoes again this year, and slow roasting them would really bring out the flavor.

I can’t get the recipe without creating an account. Which I don’t really want to do with the New York Times :-)