Friday, May 29, 2009

Roasted Tomatoes


Served with fresh mozzarella that’s been torn into pieces and dressed with good olive oil, coarse salt and pepper. Make these in advance, even days ahead, but be sure to serve them at room temperature.

TIME: 3 hours, almost completely unattended
WHAT YOU NEED: a dozen vine-ripened tomatoes, cut in half horizontally and 2 tablespoons olive oil

Preheat the oven to 275ºF.

In a small roasting pan, toss the tomatoes with the olive oil. Roast the tomatoes, seed-side up, for three hours.

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