"In summer, the trio of chopped, luscious tomatoes, olive oil, and fresh herbs sings the national anthem" - Frances Mayes
60 or so cherry tomatoes, halved, stem ends trimmed; or 25 medium tomatoes, quartered
½ cup (120 ml) extra-virgin olive oil
3 tablespoons (18 ml) minced fresh rosemary or 1½ tablespoons (9 ml) dried
3 tablespoons (18 ml) fresh thyme leaves or 1½ tablespoons (9 ml) dried
3 tablespoons (18 ml) fresh oregano leaves or 1½ tablespoons (9 ml) dried
5 garlic cloves, chopped
Salt and pepper to taste
Preheat oven to 200°F/94°C.
Arrange the tomatoes cut side up on a parchment-lined 12” x 16” (30 cm x 40 cm) sheet pan. Drizzle the olive oil over them, scatter the herbs and garlic, and season with salt and pepper.
Bake for 2 hours, turning the tomatoes once.
Coarsely chop the tomatoes for bruschette, or simply press a tomato onto each crostino.
Leftover tomatoes can be packed into jars, topped with olive oil, and stored in the fridge for a week.
* Recipe taken from Frances and Edward Mayes' book, "The Tuscan Sun Cookbook", Clarkson Potter/Publishers