There’s something so satisfying about waking up early on a Saturday morning (NOT hung over, to boot), tossing some vine-ripened tomatoes into the oven for a few hours to slow roast, putting on Etta James, and settling in with a huge cup of coffee and the paper.
These slow-roasted tomatoes should be eaten with chunks of fresh mozzarella (I purchased mine from Whole Foods the night before), sprinkled with coarse sea salt and fresh black pepper. Break off pieces of your favorite bread (mini French baguettes for me), sprinkle with the best olive oil you can find, and you’ve got yourself a meal. To make it an official breakfast, fry up an egg to go with it all.
Serves 2:
INGREDIENTS
6 vine-ripened tomatoes, cut in half
2 tablespoons olive oil
PREPARATION
Preheat the oven to 275. In a small roasting pan, toss the tomatoes with the olive oil. Roast the tomatoes, seed-side up, for three hours.
*recipe adapted from Goop*
