This is my new favorite recipe.
Inspiration for it came from the cookbook Biba’s Italy: Biba Caggiano, Favorite Recipes from the Splendid Cities (Artisan/New York).
Actually, the original recipe was intended to top bruschetta, which I did once. Yawn.
After that I’ve used it as a pasta topping, a salad topping, a pizza topping and a panini filling.
I hesitate to even call this a recipe since it’s so simple. But. Oh. My. Gosh. The intensity of the flavors are just amazing. Three ingredients: cherry tomatoes, salt and sugar start the magic. Actually, the sugar comes later.
The whole process begins with a slew of cut tomatoes, sunny side up, on a cookie sheet. It’s placed in a low, slow oven. At least that’s how I did it the first time. The second time I put the cookie sheet outside with plastic wrap over it. Why waste all that great heat?
Dumb idea. Condensation interfered. I drained the liquid and covered the tray with cheese cloth and let the north state sun do its trick. The little tomatoes shriveled nicely. That set them up for the next part. But I’ll let you read to the end to find out how to do it.
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Biba’s Roasted Caramelized Cherry Tomatoes
2 pounds cherry tomatoes, halved(Or an assortment of tomatoes)
Salt, to taste
1 tablespoon sugar
Freshly ground pepper, to taste
8 to 10 fresh basil leaves, julienned
1/3 cup best quality olive oil
2 cloves garlic, minced
Preheat oven to 250 degrees. Place just half the tomatoes, cut side up, on a cookie sheet. Sprinkle lightly with salt. Place on top rack of the oven and roast for about 2 1/2 hours, checking to make sure they don’t burn.
Sprinkle tomatoes with sugar during the last half hour of roasting.
When done, the tomatoes will look crinkled and slightly dried.
In a medium bowl, combine the cooled, roasted tomatoes with the fresh tomatoes. Add the basil, olive oil, garlic and seasonings, to taste.
Set at room temperature until ready to use.
Makes toppings for bruschetta for 8.
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