Slow Roasted Tomatoes

• 10 to 12 plum shaped tomatoes, halved and seeded
• 3 tablespoons olive oil, plus 3 tablespoons
• Salt and freshly ground pepper
• 2 tablespoons balsamic vinegar
• 3 dried ancho chiles (1 1/2 to 2 ounces)
• 1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags
• 1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels

1. Preheat oven to 200 degrees F.
2. Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red.
3. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
4. Cut the roasted tomato halves into quarters.
5. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
6. Break the chiles apart.
7. Remove the stems and seeds.
8. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
9. Transfer the chiles to a blender or spice grinder.
10. Blend at high speed for at least 1 minute, until you have the finest-possible powder.
11. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air.
12. Use a dry pastry brush to push the powder through a strainer into a clean, dry container.
13. Blend and strain the larger bits again.
14. Store in a tightly sealed jar away from light for up to 3 months.
15. Recipe courtesy Sally Schneider
16. Yield: 1/3 cup
17. If you are using tea bags, cut them open.
18. Empty the tea into a blender or spice grinder.
19. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder.
20. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air.
21. Use a dry pastry brush to push the powder through a strainer into a clean, dry container.
22. Blend and strain the larger bits again.
23. Store in a tightly sealed jar away from light for up to 3 months.
24. Recipe courtesy Sally Schneider
25. Yield: 1/3 cup
26. Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder.
27. Blend for at least 1 minute at high speed, until you have the finest-possible powder.
28. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air.
29. Use a dry pastry brush to push the powder through a strainer into a clean, dry container.
30. Blend and strain the larger bits again.
31. Store in a tightly sealed jar away from light for up to 3 months.
32. Recipe courtesy Sally Schneider
33. Yield: 1/3 cup

tomatoes, olive oil, salt, balsamic vinegar, ancho chiles, loose lapsang, mushrooms

Taken from www.foodnetwork.com/recipes/slow-roasted-tomatoes-recipe.html (may not work)