This is a New York Times recipe I found to be especially delicious. Store them in an enclosed container in the frig for a few days. One day I floated them on top of bowls of tomato soup. Another day I layered them over pasta with tomato sauce and Parmesan. To allow these tomatoes to shine I placed a layer of roasted tomatoes in a small glass baking dish and then topped them with shaved pecorino Romano and melted them a few minutes in the oven
Ingredients
- Plum tomatoes, 1-4 pounds
- Coarse salt
- Small amount of sugar
- 1-4 tablespoons olive oil
Directions
- Preheat oven 300 degrees F
- Wash and dry tomatoes. Cut in half lengthwise
- Toss in a bowl with olive oil
- Place cut side up on a broiler pan or a rack over a baking sheet
- Sprinkle with coarse salt
- Sprinkle with a tiny bit of sugar
- Bake 1-4 hours until slightly dry and starting to wrinkle.
- Cool and store in an enclosed container in the frig
Voila!
nina in the kitchen 