Oven-Dry Tasteless Tomatoes for More Flavor

Problem: Those out-of-season but enticingly red tomatoes that you couldn’t resist buying taste insipid.

Solution: Intensify the flavor by removing moisture, food scientist Shirley O. Corriher says. Place the tomatoes on a foil-lined baking sheet and sprinkle with salt and, if desired, fresh herbs. Roast in a 200° F oven for about 2 hours. (Large tomatoes should be cut into several thick slices, Romas should be halved lengthwise or thickly sliced crosswise, and cherry or grape tomatoes should be left whole.) Before serving, drizzle with olive oil.

Next Time: Look for locally grown tomatoes from July through September. (There’s a direct relationship between a hot, dry summer and sweet tomatoes; conversely, wet weather brings watery, bland ones.) Outside of peak tomato season, rely on canned or hydroponically grown specimens, or stick with the smaller Roma, cherry, and grape varieties, which tend to be more flavorful.

Upgrade Overcooked Chicken with Herb Sauce

Problem: You slid some boneless, skinless chicken breasts under the broiler…and promptly forgot about them until a wisp of smoke reminded you.

Solution: Conceal the burnt edges and the dry interior beneath a simple herb sauce. Stir together some olive oil and coarsely chopped fresh herbs — basil, tarragon, thyme, mint, parsley, or a combination — and then add some salt and pepper. Thickly slice the chicken, fan the pieces onto individual plates, and spoon the sauce over the top. Add some vinegar or lemon juice to the herb sauce, chef and author Rozanne Gold says, and you have a vinaigrette sauce that can dress not just the chicken but also salad greens.

Next Time: If “out of sight, out of mind” is a problem for you, cook the chicken in a skillet on the stovetop.