(-from Chez Panisse Vegetables by Alice Waters)
Preheat oven to 350°
Tomatoes (about 2 per serving or enough to fit tightly into an ovenproof casserole). Tomatoes fresh from the garden are the best or tomatoes from the Farmer’s market are also good. You can use smallish or bigish or huge. Whatever you want.
Fleur de sel
Pepper, black or red-pepper flakes or chipotle flakes
Make a bed of basil leaves in the bottom of an ovenproof dish or casserole.
Peel and core or don’t peel but do core enough tomatoes to fit snugly into the casserole.
Place the tomatoes core side down on the basil.
Lightly salt and pepper the tomatoes.
Pour in enough extra-virgin olive oil to come halfway up the sides of the tomatoes.
Bake for 1 ½ hours in a pre-heated oven until the tomatoes are soft and lightly caramelized. Season to taste and spoon over cooked and drained noodles or put into a container and store.
This is the method that I use to can tomatoes from our garden.