Most of us have eaten sun-dried tomatoes. They are usually mushy and packed in oil. But make them yourself, and you will enter a whole new level of tomato nirvana. The process of slowly roasting them on low heat (no, you don't have to lay them out in the sun) turns them into something akin to vegetable candy. They're so sweet and delicious the kids might even like them. If not, more for you. They're great on salad or pizza, or eaten plain. For a simple dinner, put them on hot pasta mixed with butter, garlic, parmesan cheese and fresh herbs or spinach.They're so simple to make, this doesn't even qualify as a recipe. All you need is an afternoon at home.Slow-Roasted TomatoesCut cherry, grape or any small tomatoes in half and place, cut side up, on a baking sheet. (Make clean up easier by lining the pan.)Drizzle with olive oil and sprinkle with salt and pepper.Sprinkle on chopped herbs if you want.Roast at 225 degrees for about 3 hours, until they are shriveled and dry on the outside, but still slightly juicy on the inside. Cooking time varies based on size of tomatoes.Once cooled, store them in the fridge.Looking for more recipes? Go to www.trianglemom2mom.com/eat and check back here every Wednesday.