“Go where the aperitivo takes you…”
Recipe. FOR ABOUT TWO JARS
2kg (4.4 lb) long tomatoes + extra-virgin olive oil + salt + 2 tablespoons sugar.
Wash and cut the tomatoes in half (length-wise) and arrange on baking sheets covered with parchment paper. Sprinkle with a little salt, a little olive oil and sugar. Cook for 8-10 hours at 120° C/ 248°F. Remember to alternate between the two pans, in order to cook the tomatoes homogeneously. Some tomatoes will dry up before the others, so make sure you take them out with tongs when they are ready. When cooked, remove the pans from the oven, let cool and put in previously sterilized jars (click here to know how to sterilize them), placing them in layers. Add the oil, pressing them a bit with a fork and add the tomatoes until you get to about 1cm/ inch from the edge of the jar. Cover with oil and close the lid. If you keep them closed, they will last for about 2 months, but once opened store in refrigerator for maximum 2 weeks. Enjoy it with love and some slices of Quartirolo cheese.
Photo Food: Taste of Runway. Photo fashion show: Yannis Vlamos / gorunway.com image courtesy of style.com. Model: Antonia Wesselch (ELITE).