Monday, May 26, 2008

Moonblush Tomatoes

Moonblush - isn't that a romantic word? I made these slow-roasted tomatoes to add to a pasta salad I prepared today. I put the tomatoes in the oven before I went to bed last night & took them out around 8am this morning. So simple. They are absolutely delicious right from the oven or mixed in a salad.

Moonblush Tomatoes
recipe courtesy Nigella Lawson

1 lb on-the-vine cherry tomatoes
2 tablespoons olive oil
2 teaspoons kosher salt
1/4 teaspoon sugar

Preheat oven to 450. Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Drizzle with olive oil, sprinkle with salt & sugar. Put in oven and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening.

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