They where just some leftover tomatoes from my last blog post. Not the luscious summer beauties but nice cooking substitutes probably grown in a hot house. Not good enough for my salads, so I decided to use a simple technique to turn them into something extraordinary. Oven roasting at 200 degrees for 6 hours on parchment paper with just salt, pepper and a drizzle of Georgia olive oil produced an intense sweetness I never suspected from these rather bland tomatoes. After taking them out of the oven I sprinkled them with a little grated Parmesan for a delicious finish. They are good enough to stand on their own on any plate or garnish a salad. Wrapped in prosciutto they make a great little pick up bite.
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