Roasted Summer Tomatoes

From American Bistro

Serves 6

The first time I ever tasted these tomatoes was at a restaurant called Tetou in a little town in the south of France named Juan-les-Pins. The meal is still vivid in my mind: almost-burnt, caramelized tomatoes with a touch of thyme presented in a pottery gratin dish. This was a taste memory I had to re-create. I have found that using a ceramic gratin dish like the kind made by Le Creuset results in the most evenly caramelized tomatoes. Another thing to remember is that tomatoes vary widely in the amount of juice they exude, so just add a bit of water if you find the pan is dry during roasting.

Serves 6

6 large tomatoes, halved
1 teaspoon sugar
2 tablespoons olive oil
salt and freshly ground black pepper

Topping
1/4 cup coarse fresh French bread crumbs
2 tablespoons finely chopped parsley
1 teaspoon finely chopped fresh thyme
2 tablespoons olive oil

1. Preheat the oven to 325°F. Oil a 9-by-13-inch ceramic baking dish. Arrange the tomatoes cut-sides up so they fit snugly in the dish. Sprinkle the sugar evenly over the tomatoes. Drizzle the olive oil over the tomatoes and season with salt and pepper.

2. Roast for 1 1/2 to 1 3/4 hours, or until browned and slightly shriveled. Halfway through, poke the tomatoes with a fork to help release some of the juices. Spoon the juices over the tomatoes a few times as they cook.

3. When the tomatoes are cooked, remove the excess juices from the dish with a bulb baster and place in a small saucepan. Place over medium heat for about 5 minutes, or until reduced and slightly thickened. Remove from the heat and reserve.

4. Prepare the topping: Combine all the topping ingredients except the oil, and taste for seasoning. Sprinkle the mixture over the cooked tomatoes, then drizzle the olive oil on top, along with the reduced juices.

5. Roast for another 20 to 30 minutes, or until the tomatoes are crusty golden brown. Serve hot or at room temperature.

Advance Preparation: Can be prepared up to 8 hours ahead and kept at room temperature. Serve at room temperature or reheat in a 325°F oven for about 15 minutes.