Inspired by last week's semi-dried cherry tomato Daily Slice from Di Fara, I made my own slow-roasted, tiny-tomato topping for our weekly "Pizza Night" at home. This really couldn't be more simple, and, like last week's sausage topping, you can do the roasting while you make dough or let it come to room temperature after a cold rise.
What You'll Need
You don't even really need a recipe for this. You can grok it from these photos, I think:
- A pint of cherry or grape tomatoes
- Some salt and pepper
- Oh, a rimmed baking sheet, too
- An oven, preheated to 320°F
Simply halve the tomatoes from bottom to stem, and arrange them on a baking sheet, cut side up. Sprinkle the tomato halves with salt and pepper, and then roast them for 40 minutes or until they're about two-thirds their original size.
You're not looking to dry these out completely — hence semi-dried. They should still have some juiciness but should have just started taking on that chewy sun-dried tomato or raisiny texture.
Let them cool to room temperature before handling. Scatter them on your pizza — but not too much, a little goes a long way here — and enjoy their concentrated burst of sweetness.