Recipe by A la Carte
I got this idea from Alistair Little, who says to roast the tomatoes, taste one, eat the whole tray and start again.
Top Review by Queen uh Cuisine
To be honest, I sloooowly cooked the tomatoes at 170 degrees for 4 hours. I had a bite of one and wasn't so excited. Don't get me wrong, I think I was waiting so long and didn't know exactally what to expect and well...I made something else with them. I hope you don't mind me posting this. I had some basil infused olive oil, some fresh motzerella and some fresh basil from a friend of mine. I used a papertowel and dabbed off the excess oil from the tomatoes. I then placed a slice of fresh motzerella on the tomato. I placed the fresh basil in the basil infused olive oil and let sit a few minutes and then placed that on top of the Motzerella. I know that there may be a lot of recipes out there for something similar. It's just what I had on hand. All 'n All I will make this again. Thank you for the oppertunity to make these great tomatoes for PAC fall 2006. Barbara :)
- 4 tablespoons olive oil (approx.)
- 16 plum tomatoes
- 2 teaspoons salt (or to taste)
- 1 tablespoon sugar (or splenda)
Directions See How It's Made
- Preheat the oven to 170F (or lowest setting your oven will go).
- Cut the tomatoes in half, lengthwisel. Slide the knife round the inside of each half to remove the pulp and seeds, leaving you with little boats.
- Arrange tomato halves on baking trays so that they do not touch. Dribble in a little olive oil in each half. Sprinkle sparingly with salt and sugar.
- Put in the oven and check them periodically over the next few hours. When they are shriveled and somewhat dried out, they are done (usually after 3 or 4 hours).