These tomatoes are a staple in my house – I put them on sandwiches, fold them into frittatas, turn them into soup and more. They might be at their best, though, served with fresh mozzarella that’s been torn into pieces and dressed with good olive oil, coarse salt and pepper. Make these in advance, even days ahead, but be sure to serve them at room temperature.
Preparation Time:5 minutes
Cooking Time:120 minutes
Level of Difficulty:Easy
- a dozen vine-ripened tomatoes, cut in half horizontally
- 2 tablespoons olive oil