12 plum tomatoes
Dried basil, oregano or tarragon
¼ c extra-virgin olive oil
Preheat the oven to 325. Halve the tomatoes lengthwise. With a small, sharp knife, cut out just the top of the hard white core. Make a few cuts through the hard flesh in the tomato center, being careful not to pierce the skin.
Place the tomatoes on a rimmed baking sheet. Sprinkle each tomato half with a small pinch of sugar and pepper (I mixed them together) and a generous pinch of herb. Drizzle with ½ tsp olive oil over each half.
Bake for 30 minutes. Reduce the oven temperature to 200 and bake until the tomatoes are collapsed, 2 to 2 ½ hours. Serve warm or at room
Leftover tip: Cut the baked tomatoes into slivers and toss with hot pasta, olive oil and fresh basil.
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