- 24 plum (Roma) tomatoes, halved lengthwise
- Sea salt, preferably gray salt, and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil, plus more for storing
- 2 tablespoons herbes de Napa, crushed, recipe follows
- 1 clove garlic minced
Preheat the broiler. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go.
Broil until the tomatoes are soft and shriveled but still retain some moisture, 15 to 20 minutes. Timing will depend on how large, meaty and juicy the tomatoes are. Let cool completely, then peel and chop tomato halves roughly into a salsa cruda.
Recipe courtesy of Michael Chiarello