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
- 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.