This “glam” name is just to say that it is a tomato preserve. It is divine to be served as an appetizer (with toast or Italian bread), to accompany seafood or as a sauce for any pasta.
This recipe yields little, as the tomatoes will be dehydrated. It’s very similar to sun-dried tomatoes, but the texture is less “rubbery”. I used 6 tomatoes cut in half, with skin and without seeds. I placed them on a non-stick baking tray greased with plenty of olive oil (skin should be facing down). I sprinkled fleur de sel, a tiny bit of sugar, black pepper, oregano and drizzled with olive oil (I used Borges with fried garlic, but it could be any, as long as it was of good quality). I put it in the oven at 200º for about 30 minutes.
They should be very dehydrated and the skin should be burnt. I let them cool and when they were warm I removed the skin (photo of the sticky hand). I cut the tomatoes into smaller pieces (just hit the knife and they break), added salt, added chopped basil and covered with olive oil (this time I used traditional Borges). I could keep it in the fridge for at least 1 week, as long as the oil covered all the tomatoes, but I then used it as a sauce for the pasta that will be painted here tomorrow. Too good!
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