Slow Roasted Plum tomatoes with Parmesan and Balsamic glaze:
This is a way to serve tomatoes that will be sweet, and flavorful all year round. In the summer when tomatoes are fresh from the farmer’s market there is no need to do more than season them and serve them up fresh. But in the winter, when tomatoes are flavorless, this is the way to go. These tomatoes can be served just as is, or can be the base for a winter time Caprese salad, a topping for pizza or bruschetta, part of an antipasto platter. The possibilities are endless. In the picture above, I topped them with some Parmesan shavings, fresh basil and a balsamic glaze. I like Alessi brand balsamic reduction.
| Prep Time | 5 minutes |
| Cook Time | 2½ hours |
| Servings |
people
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Ingredients
Ingredients
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Instructions
- Preheat oven to 250º.
- Cut the plum tomatoes in half. Place in a bowl and toss with 1½ to 2 tbsp. olive oil. Place a rack in a sheet pan and arrange the tomato halves on the rack, cut side up. Sprinkle with the salt and a pinch of sugar. Roast for 2½ hours until they have shrunk and flattened.
- Let tomatoes cool. Arrange on a platter, sprinkle with salt, pepper, Parmesan cheese. Drizzle balsamic glaze in criss-cross pattern over tomatoes. Serve with some good crusty bread.
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This was my father’s favorite cake. I would make it for him whenever my parents came to visit. This cake holds special memories for me in a number of ways. The recipe came from a cookbook called the Southern Heritage Cakes Cookbook. I found the cookbook when we were cleaning out my grandmother’s apartment, after she was placed in a Nursing home. I claimed the cookbook as well as her Bundt pan, both of which I use to this day.
