Aug
12
Ingredients
6 plum tomatoes (1 lb), halved lengthwise
1 1/4 tsps. sugar
3/4 tsp. salt
1/2 tsp. black pepper
1/3 cup extra-virgin olive oil
2 cloves garlic, finely chopped
10 leaves fresh basil
12 leaves whole fresh oregano, plus 3 tbsps. finely chopped
2 tsps. fresh lemon zest
2 tbsps. fresh lemon juice
Directions
Put oven rack in middle position and preheat oven to 250°F.
Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.
Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
Why this recipe?
Because the tomatoes are delicious, and the oil can be used on other things (e.g. bread, salmon, couscous, rice, pasta). I would make more tomatoes, because you are going to want to eat them all and then you won’t have any tomatoes left! Credit goes to my brother, Noah, for introducing me to this recipe.
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