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Slow Roasted Plum Tomatoes

12–18 halved and seeded plum tomatoes
1⁄2 cup extra-virgin olive oil
2 tbsp. sugar
Freshly ground black pepper
Coarse or fine sea salt
Small whole flat-leaf parsley leaves
Mint leaves
Slivered basil

1. Heat the oven to 250°. Line a baking sheet with foil and rub it with a little extra-virgin olive oil. Arrange tomatoes on it in a single layer, cut side up. Drizzle evenly with olive oil, sprinkle with sugar, and season with pepper to taste.
2. Bake the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter to let cool slightly. Just before serving, sprinkle tomatoes with sea salt and garnish, if you like, with parsley, mint, and basil.

Slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.

This dish is based on a recipe that appears in The Silver Palate Cookbook 25th Anniversary Edition by Julee Rosso and Sheila Lukins (Workman, 2007).

Information on Plum Tomatoes

Plum Tomatoes  a.k.a. Roma tomato
what is it?

This egg-shaped meaty tomato can is usually found red, though it can also be yellow. It’s good for cooking and canning because its water content is relatively low, and it yields lots of thick sauce. Plum tomatoes are also delicious slow-roasted.

Kitchen Math:
2 lb. plum tomatoes (10 to 12) = one 28-ounce can of tomatoes; 1 large tomato (5 oz.) = about 1 cup diced
don’t have it?  You can substitute other fresh, meaty tomatoes or canned plum tomatoes.

How to Prep:
To remove the core, use a sharp paring knife (a serrated knife works best) to carve a V-shape around it, or scoop it out with a handy gadget called a tomato shark. If your recipe calls for peeling the tomatoes, cut an X in the skin, boil them for a few seconds and then blanch them in ice water; this will loosen the skin and make peeling them much easier. If your recipe calls for removing the seeds, hold a halved tomato over a bowl, squeeze it gently, and work out the seeds with your fingers.

How to Store:
Leave tomatoes at room temperature until you’re ready to use them. Refrigeration causes loss of flavor and a mealy texture.

from:fine cooking.com

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