Q: Plopping is a technique that uses an old t-shirt instead of a towel to dry your hair. Using microfiber towels as gloves is a technique that is exactly as it sounds. Towel drying can easily cause frizz but these techniques can eliminate that as well as reduce tangles and prevent your hair from breaking. Plopping requires you to place an old t-shirt on a flat surface positioning the end with the sleeves facing you. Bend over and lay your head at the center of the t-shirt making sure that there's material in front of and behind your hair. Try to position yourself so that your hair scrunches hair straight down. Cover the back of your neck with the bottom of your t-shirt. Then, gather the front material of your t-shirt and keep it tight against the sides of your head as you take the sleeves and wrap them from the front to the back of your head. You may twist the sleeves and side material to help keep it tight against your head. Tie the sleeves at the front of your forehead to keep the plop tight. Tuck in any loose material and leave to dry. Once the conditioner has been rinsed off, turn your head upside down and scrunch your curls with microfiber towels. You may be able to purchase actual microfiber towel gloves online or your local beauty supply store. Scrunching your hair removes excess water while still adding volume. It also reduces frizz and keeps the definition of your curls. The sheer force of a hair dryer can ruin your curls and create a lot of unwanted frizz. Diffusers evenly disperse the air produced by your hair dryer. They may also be used to add volume to your hair and help set curls. Make sure your diffuser fits firmly onto your hair dryer. While your hair dryer may have come with an attachment, you can also buy a universal diffuser online or your local beauty supply store. Apply your styling products before drying your hair with the diffuser. Your hair should be about 75% dry before using the diffuser to finish drying. Use the medium setting of your hair dryer if you do not have time to use the cool setting. The cool setting prevents heat from damaging your hair. Using the bowl of the diffuser, move your head upside down or tilt to the side to place sections of your hair directly into the bowl to dry. Dry straight to the roots of your hair by moving the diffuser closer to your head. Be mindful not to ruin clumping or the formation of your curls. Work the sections of your hair until it's only 10% wet then adjust your curls. Use a small amount of product, like pomade or curl cream, and dry the remainder of your hair to lock in the moisture of the product. For more volume, shake your roots with your fingers. Avoid your hair from looking greasy and protect your curls from heat and frizz by choosing the right products. For fine curls, use an anti-frizz milk or lotion that's lightweight. For coarse or heavier curls, use a thick treatment oil to allow moisture to penetrate your frizz-prone locks. Avoid brushing dry curls as it can lead to breakage by stretching your hair and disrupting your hair's cuticle. Breakage can also occur from combing dry curls, depending on how tight the curls are and the width of your comb's teeth. While your hair is still wet after a wash, you may use a combination of towel drying and brushing, combing, or finger-combing your hair. Then, add either a conditioner or anti-frizz product and style with your fingers. If you must comb dry hair use wet fingers. Even on a humid or windy day, water is enough to tame any frizz because frizz is the result of dryness.
A: Towel dry your hair using plopping or microfiber towels as gloves. Add a diffuser to your hairdryer. Pick the right products to control your frizz. Use your dry hair with wet fingers and don't use a brush.

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.