Sticky and tart-sweet, these deeply caramelized tomatoes are fabulous served with the Mediterranean Chèvre Torta.
Ingredients
- 6 to 8 heirloom tomatoes
- 2 to 3 tablespoons extra virgin olive oil
- 1 teaspoon slightly coarse sea salt
- Freshly cracked pepper to taste
Preparation
1. Preheat oven to 200° F.
2. Remove the stem end of each tomato and cut them in half crosswise. Gently squeeze out the juice and seeds. If they are small you can roast them just like that or if they’re nice and beefy you may want to cut them into quarters.
3. Toss the tomatoes with the olive oil, sea salt and pepper and place them on a baking sheet in a single layer, cut side up. Leave a little space between each tomato so the air can circulate. Roast the tomatoes in the oven for 6 to 7 hours or until they are reduced in size and richly caramelized.
Recipe modified with permission from PCC Natural Markets.
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