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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 24 plum (Roma) 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 herbes de Napa, crushed, recipe follows
- 1 clove garlic minced
Method
- Preheat the broiler.
- 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.
- Broil until the tomatoes are soft and shriveled but still retain some moisture, 15 to 20 minutes.
- Timing will depend on how large, meaty and juicy the tomatoes are.
- Let cool completely, then peel and chop tomato halves roughly into a salsa cruda.
