Prepare these succulent plum tomatoes year-round to capture a hit of fresh tomato flavor. (In summer, when tomatoes are at their peak, substitute heirloom or toy box varieties.) Serve them alongside mozzarella, ricotta or other soft, mild cheeses, or as a crostini topping.
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more for
- 4 to 5 lb. (2 to 2.5 kg) plum tomatoes, halved lengthwise
- Sea salt
Preheat the oven to 400°F (200°C). Oil 2 rimmed baking sheets.
Arrange the tomatoes, cut side up, in a single layer on the prepared baking sheets. Brush with the 1/4 cup (2 fl. oz./60 ml) olive oil and sprinkle with 1/2 tsp. salt. Roast until the tomatoes are slightly shrunken, about 20 minutes. Reduce the heat to 225°F (110°C) and continue to roast until the tomatoes have softened, collapsed onto themselves and are slightly caramelized, about 2 hours longer.
Remove from the oven and let cool to room temperature. Season to taste with salt, then serve. Makes 24 to 32 tomato halves.
Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).