Oven-Roasted [fresh] Tomatoes - xposted

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xposted Lu, MC, Veg lists

 

* Exported from MasterCook *

 

Oven-Roasted [fresh] Tomatoes

 

Recipe By :The Italian American Cookbook, John Mariani and Galina Mariani

Serving Size : 24 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 plum tomatoes -- cut in half vertically

1 1/2 tablespoons olive oil

salt -- preferably kosher

freshly ground black pepper

 

1. Preheat the oven to 200F.

 

2. Place the tomatoes, cut side up, on a baking pan. Brush them with the olive

oil, and sprinkle with salt and pepper to taste. Place them in the oven and bake

for 8 to 10 hours, depending on the degree of moistness or dryness desired.

Remove from the oven and use immediately, or store in a plastic container in the

refrigerator for up to 5 days.

 

Typos by Brenda Adams <brendaadams

 

 

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NOTES : For reasons that escape us, so-called sun-dried tomatoes became very

trendy in America in the 1980s, although they were never particularly venerated

in Italy. The problem is that they are far too dry and chewy and therefore lose

any flavor or appeal they might otherwise possess. This is a better alternative

to sundried tomatoes purchased in stores. Here the cook makes the decision about

the degree of dryness, the color remains vivid red, and the flavor is fresh and

very intense. MAKES 24 HALVES