Appetizer
48 tomato halves
30 minutes
5-8 hours
Chef Michael Chiarello
24 Mini San Marzano 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 Herbs de Napa
1 clove garlic - minced
Preheat the oven to 250ºF.
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.
Bake until the tomatoes are soft and shriveled but still retain some moisture, 5 to 8 hours. Timing will depend on how large, meaty, and juicy the tomatoes are.
Let cool completely, then arrange the tomatoes in a plastic container, making no more than two layers.
Add olive oil to cover completely, then cover tightly and refrigerate.
Stuff with goat cheese quenelles and sprinkle with basil shreds for a delicious buffet appetizer.
