Oven Roasted Plum Tomatoes
From the Silver Palate Cookbook, slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.
- 6-10 halved and seeded plum tomatoes
- 1⁄2 cup extra-virgin olive oil
- 2 tbsp. sugar
- Freshly ground black pepper
- Coarse or fine sea salt
- Small whole flat-leaf parsley leaves
- Mint leaves and Slivered basil
Heat the oven to 250°. Line a baking sheet with foil and rub it with a little extra-virgin olive oil. Arrange tomatoes on it in a single layer, cut side up. Drizzle evenly with olive oil, sprinkle with sugar, and season with pepper to taste. Bake the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter to let cool slightly. Just before serving, sprinkle tomatoes with sea salt and garnish, if you like, with parsley, mint, and basil.