Slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes. This dish is based on a recipe that appears in The Silver Palate Cookbook 25th Anniversary Edition by Julee Rosso and Sheila Lukins (Workman, 2007).
- 12–18 halved and seeded plum tomatoes
- 1⁄2 cup extra-virgin olive oil
- 2 tbsp. sugar
- Coarse or fine sea salt and freshly ground black pepper
- Small whole flat-leaf parsley leaves
- Mint leaves
- Slivered basil