Recipes

Roasted Tomatoes

8 ripe small tomatoes (try vine ripened)

2 tablespoons dried oregano or other herb

1/4 cup olive, plus a bit more

Coarse sea salt

Freshly ground black pepper

 

Preheat oven to 250 degrees and place rack in the middle. Cut the tomatoes in half, like grapefruits, and see them. Brush a nonreactive baking sheet with olive oil and place the tomatoes on it, cut sides up. Brush the tops with olive oil, then sprinkle on oregano, salt and pepper. Bake for 3 hours, or a little longer, until tomatoes are soft and pulpy. Drizzle with a little oil before serving.

 

Serves 4. 

 

Source: Adapted from The Cook and the Gardener, Amanda Hesser, W.W. Norton & Co.