|Photo by: Kelly Campbell From: Food & Wine|
adapted from The Mozza Cookbook
2 9-ounce packages of Sunsweet tomatoes on stems, or 1 pound sweet small tomatoes from your local farmers market
1 Tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Preheat oven to 300 degrees. Gently remove the tomatoes from container or from your farmers' market bag, making sure to keep the tomatoes attached to the stems. Brush the tomatoes with the olive oil and season with the salt and fresh ground pepper. Place the tomatoes on a baking sheet and transfer to the oven. Roast the tomatoes until their skin is shriveled but the tomatoes are still plump, about 1 1/2 hours. Remove the tomatoes from the oven and let them cool. Once at room temperature, I like to use these for a caprese salad or puree them to make a delicious pizza or pasta sauce. Better yet, top on a bruschetta or fett'unta! Enjoy!
Thank you so much Mozza and Lindsay for the cookbook!