When I was little, I didn’t care for tomatoes. I would order my hamburgers and chicken club sandwiches “with no tomatoes. ” Ketchup and tomato sauce were of no issue, of course. But the actual unmodified fruit was not to be consumed by yours truly until I came into my mid-twenties. In childhood, I was also “allergic” to apple sauce, but that’s a different issue entirely.
Once into adulthood, I realized my prejudice against tomatoes lay strongly in that my mother always ordered everything “with no tomatoes.” In the pursuit of a diverse and appreciative palate, I started eating tomatoes. And I liked them.
I’m not saying I like every tomato. Like many, I feel tomatoes are best avoided in winter when they are typically mealy from being grown hydroponically and without the sunshine and natural settings that produce the juicy, umami filled tomato of the summertime.
But what about during the winter months? Take heart, my fellow tomato lover – there is still a way to enjoy the delicious tomato. In fact, I think this recipe will give a summer tomato a run for its money. And truthfully, it all lies with the humble can of whole plum tomatoes. With a little time, and olive oil, these tomatoes are so delicious; you may be able to wait until summer.
Tomatoes Al Forno
Based off Molly Wizenberg’s recipe featured in Bon Appetit.
- 2 - 28 ounce cans of peeled whole plum tomatoes
- 1 Cup Olive Oil
- 1.5 teaspoons dried oregano
- ¾ teaspoon sugar
- ½ teaspoon salt
- 2 garlic cloves
- 1 tablespoon minced fresh parsley
- Crackers or toasted baguette, for serving.
Preheat the oven to 250°F. Pour half of oil in a rectangle baking dish. Half and seed tomatoes, laying cut side up in the pan. Drizzle with remaining oil. Sprinkle with sugar, salt and oregano. Cook for one hour, then flip the tomatoes over in the pan. Cook another hour. Remove from pan and into a smaller dish, keeping tomatoes covered in oil. Enjoy with crispy bread or crackers (I enjoy them with triscuits).
Joy to your World,
Elizabeth
