V Slow-roasted Cherry Tomatoes
Adapted from a recipe by Martha Rose Shulman in the New York Times
1-2 baskets of cherry tomatoes, choose a mixture of colors
Salt to taste
Pinch or two of sugar
3 tbsp of EVOO
1 tbsp of basil, cut in a chiffonade
Preheat oven to 300 degrees. Place the tomatoes in a baking dish in a single layer. Sprinkle with the salt and sugar and toss to coat. Add 2 tbsp olive oil and toss again. Bake in the oven for 45 minutes, the skins should be beginning to shrivel and split. Remove from the oven, and allow to cool.
While the tomatoes are cooling, place the other tablespoon of olive oil in a small skillet with the basil and just warm.
Arrange the tomatoes on a platter and drizzle with the warm basil infused olive oil. You can serve these as an appetizer or side dish with crusty bread or over hot pasta. Or you can drizzle with thinned pesto instead of the olive oil for a different twist.
These tomatoes will keep overnight in the refrigerator.