In recent weeks, I've made this recipe over and over again. It's incredible. And easy. And requires about five ingredients. And will impress your friends.Get two 28 ounce cans of high quality whole tomatoes. I've been use San Marzano tomatoes. Cook's Illustrated recommends Progressive brand. Try to get them packed in juice, not puree. Either way, preheat your oven to 250. Drain the tomatoes. Cut them in half. Seed them. Pour a half cup of high quality extra virgin olive oil into a large baking dish. Arrange the tomatoes cut side down. It's okay if they crowd. Sprinkle them with a teaspoon-and-a-half of dried oregano, and a bit less than a teaspoon each of salt and sugar. Pour a half cup of olive oil on top. Put them in the oven. Let them roast for an hour. Take them out. Breathe in deeply (trust me on this). Using tongs, flip them, so the cut side is up. Put in for another hour. Take them out. Breathe deeply again. Hope this smell never leaves your kitchen. Admire the deep crimson the tomatoes have developed, and if you're like me, dip some bread in the dark, fragrant olive oil pooled throughout the dish. Using tongs, flip the tomatoes one more time, so the cut side is down. Put them back in for 20 minutes. Remove from oven. Layer tomatoes in a bowl, sprinkling raw minced garlic atop each layer. Cover with the fragrant oil from the baking dish. Let sit for an hour or two, till it's not scorching hot. Serve on thick slices of toasted bread, with goat cheese. A great dinner party appetizer. WEEKEND FOOD BLOGGING: ROASTED TOMATOES.
In recent weeks, I've made this recipe over and over again. It's incredible. And easy. And requires about five ingredients. And will impress your friends.Get two 28 ounce cans of high quality whole tomatoes. I've been use San Marzano tomatoes. Cook's Illustrated recommends Progressive brand. Try to get them packed in juice, not puree. Either way, preheat your oven to 250. Drain the tomatoes. Cut them in half. Seed them. Pour a half cup of high quality extra virgin olive oil into a large baking dish. Arrange the tomatoes cut side down. It's okay if they crowd. Sprinkle them with a teaspoon-and-a-half of dried oregano, and a bit less than a teaspoon each of salt and sugar. Pour a half cup of olive oil on top. Put them in the oven. Let them roast for an hour. Take them out. Breathe in deeply (trust me on this). Using tongs, flip them, so the cut side is up. Put in for another hour. Take them out. Breathe deeply again. Hope this smell never leaves your kitchen. Admire the deep crimson the tomatoes have developed, and if you're like me, dip some bread in the dark, fragrant olive oil pooled throughout the dish. Using tongs, flip the tomatoes one more time, so the cut side is down. Put them back in for 20 minutes. Remove from oven. Layer tomatoes in a bowl, sprinkling raw minced garlic atop each layer. Cover with the fragrant oil from the baking dish. Let sit for an hour or two, till it's not scorching hot. Serve on thick slices of toasted bread, with goat cheese. A great dinner party appetizer. 
