Pomodori Estivi Caramellizzaté Al Forno

Oven-Candied Summer Tomatoes

The idea for these tomatoes came from Sicilian writer Corrado Sofia, who in his memoir remembers how the women on his father's farm used to make them in the leftover heat of the bread oven after the loaves came out. That is why in this recipe you keep turning the oven down as the tomatoes bake, to recreate the effects of a gradually cooling bread oven.

Cook to Cook: Use only ripe, delicious summer tomatoes. Be sure to "ripen" the roasted tomatoes at room temperature for 4 to 6 hours before eating. Store them covered in the refrigerator up to 6 days. They freeze beautifully for 3 months -- and sometimes taste even better for it.

Ingredients:

Procedure:

  1. Preheat the oven to 400°F. Core the tomatoes and halve vertically. Do not seed. Leave small tomatoes in halves; cut slightly larger tomatoes into 4 wedges, medium ones into 6, and large into 8. In a half-sheet pan, or two 2 1/2-quart shallow metal baking pans (not glass or enameled metal), arrange the tomato wedges cut side-up, about 1/2 to 1 inch apart. Coat the tomatoes with the oil -- there should be enough to film the bottom of the pan(s) as well. Sprinkle with salt.
  2. Bake 30 minutes, then lower the heat to 350°F and bake another 30 minutes. Turn the heat down to 300°F and bake 30 more minutes, or until the edges are slightly darkened. If the edges are not yet colored, turn the heat down to 250°F and bake another 10 to 15 minutes. Remove the tomatoes from the oven. Cool 20 minutes. Transfer them to a shallow glass or china dish and pour their oil over them. Let mellow uncovered at room temperature 4 to 6 hours.
  3. Layer the tomatoes in a storage container, pouring in their oil, and refrigerate. Or freeze the tomatoes in their oil in sealed plastic containers up to 3 months.
  4. To serve, drain off all the oil from the tomatoes, taste for seasoning, and offer at room temperature.

Makes 16 to 31 pieces, serving 4 to 8