Cut in cherry tomatoes in half, place cut side up on a cookie sheet, drizzle with olive oil and slow-roast at 225 for 3 hours, and store in fridge. It turns even woody winter supermarket brands into tiny tastes of summer.

Nikki Hardin is a writer of stories, musings, and memories. Her poetry has been published in Riverteeth Journal. She was the founder and publisher of skirt!, a monthly women’s magazine in Charleston, South Carolina. You can reach her at nikki@thedailynikki.com.