Ingredients

The following ingredients have 28 Servings
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more for<br>   greasing
  • 4 to 5 lb. (2 to 2.5 kg) plum tomatoes, halved lengthwise
  • Sea salt

Instruction

  • 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 <i>Cheese,</i> by Georgeanne Brennan (Weldon Owen, 2010).