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.