Recipe courtesy of David Rosengarten
Yield:
8 servings.
Level:
Easy

Ingredients

Directions

Pre-heat oven to 150 degrees. Remove tomato stems and cut the tomatoes in half at the poles. Salt and pepper the cut sides then place tomatoes cut-side down on a rack in a broiler pan. Brush the tops (the skin side) liberally with olive oil, then add salt and pepper. Place tomatoes in oven. Cook slowly for 12 hours, brushing the skins with olive oil every 2 hours to prevent the skins from drying out. When done, let tomatoes come to room temperature. For the dressing: Put the vinegar in a bowl and slowly whisk in the extra virgin olive oil until the dressing thickens. Add the olives and the garlic clove. Season to taste with salt and pepper. Mix well and let stand for 1-2 hours. To serve: Place 3 tomato halves on each of 8 plates. Remove garlic from dressing and divide dressing among the plates, pouring over and around the tomatoes. Scatter the fennel strips on top of the tomatoes and finish with a touch of chervil.;

IDEAS YOU'LL LOVE

Tomatoes Roasted with Pesto

Recipe courtesy of Ina Garten

Swordfish with Tomatoes and Capers

Recipe courtesy of Ina Garten

Fish with Tomatoes, Olives and Capers

Recipe courtesy of Ellie Krieger

Pasta with Bacon and Tomatoes

Recipe courtesy of Valerie Bertinelli

Penne with Asparagus and Cherry Tomatoes (Spring)

Recipe courtesy of Giada De Laurentiis

Crab Dip with Garlic Saltines and Roasted Cherry Tomatoes

Recipe courtesy of Tyler Florence

Oven-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Oven-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Oven-Dried Tomatoes

Recipe courtesy of Tori Ritchie

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking