Sun-dried tomatoes are a delicious treat. In the late summer when tomato harvests are plentiful, you can make them yourself and lock away that flavor to enjoy in the colder months. The Roma tomato does best here–its flavor intensifies and deepens as it dehydrates. Together with olive oil, salt and pepper, the sun-dried tomato is truly a “whole” greater than the sum of its parts. Though you can dry these out in the sun (be sure to screen out the elements!!), we prefer to make ours in the oven. Dan Drohan, executive chef at Otto Enoteca e Pizzeria, demonstrates the technique.