Now’s the time to head to your local farm stand and pick up a bag of gorgeous plum tomatoes, before the season is gone! And this is what you do with them…
These are not sun-dried tomatoes. They’re better, because fresh plum tomatoes are still moist after roasting, with a bit of that magic tomato liquid in every cup! A great, simple platter to offer at parties.
12 to 18 halved, seeded plum tomatoes
1/4 cup extra virgin olive oil
2 tablespoons organic cane sugar
Freshly ground pepper
Fleur de Sel or sea salt
Pre-heat the oven to 250.
Line a baking sheet with foil and rub it lightly with olive oil.
Arrange halved and seeded tomatoes on it in a single layer, cut side up. Drizzle evenly with 1/4 cup olive oil, sprinkle with 2 tablespoons sugar, and season with pepper to taste.
Bake the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter and let cool slightly.
Just before serving, sprinkle tomatoes with Fleur de Sel, and garnish if you like, with chopped parsley leaves, mint leaves, or basil.