Q: If your home has a fireplace, make sure you know how to use it safely. When a winter storm warning is issued, bring enough firewood inside to last for a few days. If you have a generator, be sure to have enough fuel to keep it running for a few days. Keep the generator completely outdoors, not in a garage. Running a generator indoors can cause carbon monoxide poisoning and death. Fill up water bottles and jugs when a storm warning is issued. Have a well-stocked cupboard of non-perishable foods that do not require preparation. Keep a first aid kit and a week's supply of necessary medications. Downed power lines and your emergency heat source both raise the risk of fire. Keep a fire extinguisher in your home. Make sure your home's smoke detectors are working. Keep a battery-powered radio in your home, as well as at least one flashlight per person. Make sure to have multiple extra batteries for each. Have enough warm blankets, sleeping bags, and clean clothes for everyone in your household. Cold weather can reduce your battery's power. If you are stuck in your car during a blizzard, it is vital that your battery is strong enough to start your engine in order to keep you warm. Look for any signs of corrosion or wear of your battery's cables, tray, and hold-down brackets. If your car's battery is four years old or older, it may be time to replace it. Make sure to do this early on in the season, not right before a blizzard hits. Make sure your car is well-prepared for cold weather. Check your tire's treads. If they're worn down, consider replacing them. If winter storms are frequent in your area, you may also want to invest in snow tires. You will need much more grip when driving on ice. Change your oil and replace it with a less viscous oil meant for cold weather. Cold weather will slow oil's ability to flow. Make sure your cooling system is well-prepared. If necessary, flush your system and refill it with a 50/50 mixture of antifreeze and distilled water. Even in freezing temperatures, your engine can overheat enough to suffer significant damage. If you can, keep this kit in your car's backseat rather than your trunk. You want the kit to be as easily accessible as possible in case of emergency. The components of the kit are: Insulation to keep yourself warm: blankets or a sleeping bag, a change of clothes, and a set of warm outer garments (a coat, mittens, ski cap, scarf, etc...). Fuel for your body: bottled water, non-perishable and high calorie foods such as meal replacement bars, and an emergency supply of necessary medications. Tools to keep your car running: booster cables, a tow rope, a tool kit, and a shovel. Methods of alerting rescuers: road flares, an extra charged phone battery, and a transistor radio with spare batteries. Other survival gear: a knife, a first-aid kit, a small can for melting snow for drinking water, water-proof matches, a flashlight, and a large sealable plastic bucket to use as a toilet. Do your best to get home before the blizzard begins. No matter how well-prepared your car may be, you will be safer in a building. Road conditions can deteriorate swiftly, leading to unsafe driving conditions and crashes.
A: Have a heat source ready. Make sure to have supplies. Be prepared in case of fire. Have other emergency items on hand. Check your car's battery. Winterize your car. Put together a survival kit for your car. Avoid driving during a blizzard warning.

Q: For the first part of the process, you will need to scorch the tomatoes at a temperature of 425 degrees Fahrenheit (218 degrees Celsius). Preheat the oven to that temperature first. Meanwhile, prepare two baking sheets by lining them with nonstick aluminum foil or parchment paper. You could also spray the baking sheets with nonstick cooking spray if you do not want to use foil or parchment paper, but note that foil and parchment paper will make it easier for you to clean up later on. Use a rimmed baking sheet so that the excess juices and liquid produced during the process will be contained instead of dripping off into your oven. The tomatoes will need to be washed, dried, cored, and cut. Removing the seeds is an option, as well. Note that you should not skin the tomatoes yet. Rinse the tomatoes under cool, running water and pat them dry with clean paper towels. Cut a cone shape out of the top stem end of each tomato to remove the core. Use a small paring knife to do so. Cut the tomatoes into decent sizes. Cherry tomatoes should be cut in half, plum or roma tomatoes should be cut into halves or quarters, and larger tomatoes should be cut into 1/4-inch (6.35 mm) slices. You can remove the seeds, if desired, but the seeds and pulp contain a lot of flavor, so many prefer to leave them in. If you decide to remove the seeds, scoop out the seeds with your finger or with a kitchen spoon and leave as much of the pulp behind as possible. Arrange the tomatoes on your prepared baking sheet with the cut-side facing up. Position them so that each piece is about 1/2 inch (1.25 cm) apart from the others. Do not stack the tomatoes or let them touch. Doing so could result in tomatoes that do not dehydrate evenly, so some may end up drying out or burning while others remain too moist to use. Popular seasonings for dehydrated tomatoes include salt, ground black pepper, herbs, garlic powder, and onion powder. Sprinkle the tomatoes with your seasoning of choice generously, or according to taste. If you use herbs, go for options like oregano, parsley, and thyme. Both dried herbs and fresh herbs will work. You could also scatter fresh minced or chopped garlic over the tomatoes instead of using garlic powder. Drizzle a fine stream of olive oil over the tomatoes, coating them evenly. This oil enhances the flavor of the tomatoes and prevents them from cooking poorly. If using store-bought olive oil in its original container, place your thumb over the spout as you pour so that you can control the speed and size of the stream more easily. Use your hands or tongs to flip the tomatoes over so that the skin-side faces up. This is important since you will be scorching the tomatoes before you dehydrate them fully. By exposing the skin side to the direct heat, you prevent the tomato pulp from becoming too burnt too quickly. Place your tomatoes in the preheated oven and let them sit there for 30 minutes. When ready, the skins will show signs of some wrinkling and some browning. Remove the tomatoes from the oven and pour off the excess liquid that has begun to leak out from the tomatoes. Remove the skins by pinching them in between tongs and peeling them off. You can drain the liquid by tilting the pan and letting it run off into a bowl, or you could also suction the liquid away using a turkey baster. As soon as you pull the tomatoes out of the oven, you should reduce the temperature to 300 degrees Fahrenheit (149 degrees Celsius). Do not finish roasting the tomatoes at 425 degrees Fahrenheit (218 degrees Celsius). Return the tomatoes to the oven and cook for another 3 to 4 hours. The finished tomatoes should look visibly dry with a few dark edges. Flip the tomato pieces cut-side up after the first hour of cooking. Drain or siphon away the excess juice every 30 minutes. Remove the tomatoes from the oven and let them cool at room temperature. When ready, you can store them in an airtight container or plastic bag, which can be frozen for up to three months. Alternatively, place the tomatoes in a bowl and cove them with extra-virgin olive oil. Wrap the entire bowl in plastic wrap and refrigerate the tomatoes for up to 2 months.
A:
Preheat the oven. Prepare the tomatoes. Place the tomatoes onto baking sheets. Season the tomatoes as desired. Drizzle with oil. Flip the tomatoes over. Blister the tomatoes. Drain and skin. Roast the tomatoes. Store.