OK, so have you had your fill of Caprese? Are you getting a little tomato-ed out?
Here is a way to make more delicious tomatoes – and these will also keep for a week in the fridge!
Consider stuffing these with handmade Ricotta cheese and mint.
12 vine-ripened tomatoes, halved and seeded
4-8 tablespoons olive oil
1 bunch fresh oregano, leaves removed (use dried if you do not have fresh)
4 cloves garlic, sliced
Maldon Salt and pepper, to sprinkle
Place the tomato halves, skin-side down, on a baking sheet. Drizzle with oil and sprinkle with oregano, garlic, Maldon salt and a little black pepper. Roast in a 250°F oven at least 2 hours until shrunken.