Tomatoes baked with stuff sprinkled on ‘em.
Ah, but that’s the point, Oblio: you pick up a pint or three of those TASTY little grape or cherry tomatoes at the market and can’t hope to use them all before they start becoming tomato mush (and NOT in a good way) – OR, like me this morning, you have three or four on-the-vine tomatoes rapidly losing their luster – what to do? Well, here’s your answer – sliced, spiced, and left in an oven overnight – or a day – why pay for pricey jarred tomatoes when THESE little beauties are as close as your oven?
Full disclosure; I got this recipe from Nigella Lawson – she calls them ‘moonblush tomatoes’ because she chucks hers in the oven just after dinner, so they’re ready and waiting come the morning. I usually find myself popping these together in the late morning or early afternoon and actually have a slight sense of urgency about it today, ‘cause we’ve been invited out for dinner this evening and I’d like to bring a nice container of these as a hostess gift.
•1 lb on-the-vine, cherry or grape tomatoes
(just chop up larger tomatoes)
•2 tbsp olive oil
•2 tsp kosher salt – I used coarse sea salt
•1 tsp dried thyme
•I also added:
1/4 tsp each of dried oregano, chives, and parsley, and added a good bit of chopped fresh basil from teh garden
•1/4 tsp sugar
Preheat oven to 450º
Cut the tomatoes in half (or, chop the bigger ones) and put them cut side up in a baking dish. Sprinkle over the oil and seasonings – I like to stir the seasonings together first.
Put the dish in the oven and turn it off. Leave the tomatoes in overnight, or for a day without opening.