Sweet roasted tomatoes join forces with briny capers and spicy fresh olive oil in this flavorful spread.
. Taking the time to do this now will make the tomatoes easier to peel after blanching.
Once the skin begins to peel away, I remove the tomatoes from the boiling water and plunge them into ice water to stop the cooking. I next peel the skin and split the tomatoes in half lengthwise.I arrange the tomato halves, cut sides up, on wire racks set into rimmed baking sheets lined with parchment paper. The wire rack allows air to circulate all around each tomato, so they dry evenly. Brushing the wire rack with a touch of olive oil prevents the tomatoes from sticking as they cook.
How long the tomatoes take to get there can vary greatly depending on the air circulation of your oven, as well as on the tomatoes themselves. In testing this recipe, I found that underripe grocery store tomatoes cooked down in half the time of ripe, juicy farmers market ones. Keep an eye on your oven, and allow for enough time to properly cook down whatever tomatoes you have.
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