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3 tbsp. extra virgin olive oil
Heat oven to 350°F. Line a rimmed baking sheet with foil. If you have parchment, put a sheet on top of the foil. Coat the pan with
the 3 tbsp. olive oil.
Cut tomatoes in half through the equator. Arrange the halves, cut side up, on the baking sheet, turning to coat their bottoms with some of the oil. Sprinkle a pinch of salt and sugar over each half, and drizzle each with a few drops of balsamic vinegar. Arrange the garlic over the halves and top with a generous sprinkling of herbs. Pour the remaining 1 cup of oil over and around the tomato halves.
Roast in the center of the oven until the tomatoes are concentrated, dark reddish brown, with deep browning around the edges and in places on the pan, and quite collapsed to at least half their original height. They will collapse more as they cool. This may take 3 to 4 hours, depending upon ripeness. Let cool for 10 to 15 minutes and then serve warm or at room temperature. Be sure to reserve the tomato oil to use on its own or in a vinaigrette.
To store the tomatoes, refrigerate for up to a week or freeze for a couple of months. They'll continue to release juice during storage.
Poster's Notes:
I made these without the cup of oil, garlic, herbs, sugar or vinegar. I sprinkled them with good olive oil, and they were lovely.
To remove the seeds: after halving the tomatoes, hold them upside down in the palm of your hand over the sink, and gently squeeze until the seeds and their pulp drop out. If using the Plum/Italian/Roma tomatoes, use a blunt-ended knife to scoop out the seeds and pulp.
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1 cup extra virgin olive oil
4-1/2 to 5 pounds medium large ripe beefsteak tomatoes, plum or vine ripe (about 12)
Kosher salt
Granulated sugar
Scant 1 tbsp. balsamic vinegar
3 to 4 cloves garlic, sliced very thin
2 tbsp. fresh herb leaves (optional)
For fresh herb leaves can use thyme, oregano, rosemary.