I have made these tomatoes for more than a decade now, but it wasn’t until my sister’s homegrown Maine wedding, where I made hundreds of them for the appetizer table, that I realized how perfect a technique this is for “putting up” local tomatoes in the peak season. The low heat of the oven turns the tomatoes almost jammy, concentrating the flavor beautifully, which makes them perfect as a topping for bruschetta, pasta, or pizza (see Smoky Pizza Margherita, page 106). They also can be served on an antipasti platter with mixed olives, cheese, pickles, and/or smoked fish. I call them 12-hour tomatoes, but the amount of time it takes depends greatly on the size and juiciness of the tomatoes. So for the least fuss, don’t mix varieties or sizes in one batch, but feel free to multiply this recipe as you wish. Left in the oven long enough, the tomatoes will start to become a little chewy around the edges, which make a nice counterpoint to the moisture inside. Try other spices instead of the cumin: regular paprika, smoked Spanish paprika (pimenton), and cinnamon also work well with the tomatoes, or you can stick with just salt and pepper for the purest tomato flavor.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.