Preheat oven to 275 degrees
Cut tomatoes in half lengthwise and scoop out seeds and pulp, leaving core intact. Drizzle evenly with oil and vinegar. Sprinkle garlic, sugar, and salt and pepper. Place on cookie sheet and roast for 2 hours. Let cool and store at room temp or in refrigerator.
This is more a directional on how to put this composed hot tomato than an actual recipe. It makes an excellent side on a plate for color and variety.
Slice tomatoes about ½ inch thick. Put a dollop of garlic
herb goat cheese on each. Spread some grated parmigiano cheese on top. Place
in a 350 degree oven for a few minutes to warm the tomatoes and melt the
cheese. I would say, about 5-8 minutes. Place a serving of greens –
either a leaf lettuce leaf, bibb lettuce leaf, or a little patch of arugula on
the dinner plate (or salad plate if you are serving this as a first
course). Sprinkle the slice with some pine nuts and drizzle balsamic vinegar over the top. Lay a few strips of grilled or roasted red pepper on top for garnish.
Slowly sauté sausage in bite sized pieces with onion in olive oil. Add zucchini and egg plant and garlic and sauté. Add tomatoes, parsley, salt and pepper. Add tomato paste. Cook for about 20 minutes on low heat. Sprinkle cheese liberally over top. Serve. You can throw anything else you have into this, i.e. green peppers, olives, etc.
Cut eggplant crosswise into slices ½ inch thick, then cut each slice into strips about 1 inch long. Quarter zucchini length-wise, then halve crosswise into 2 to 3 inch lengths. Place eggplant and zucchini in medium bowl, sprinkle with salt, and toss lightly. Allow to stand 30 minutes. Drain off all liquid, rinse vegetables and
dry thoroughly with paper towels. Toss gently in flour.
Heat 3 T. oil in 12” skillet over medium-high heat until very hot.
Add half the eggplant and zucchini and sauté until golden. Transfer to bowl. Add 3 more tablespoons oil and sauté remaining eggplant and zucchini. Add to
bowl. Place about 2 more Tbs. oil in same skillet and sauté onion, green pepper and garlic briefly, about 3-4 minutes. Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.
Place 1/3 tomato-onion mix in oven skillet and sprinkle with 1/3 each of parsley, dill, cheese, and basil. Top with half of eggplant-zucchini mixture. Continue
layering, ending with herbs and cheese. Cover and simmer gently over low heat 10 minutes. Uncover, add capers and continue simmering 30-45 minutes, or until most of liquid has evaporated. Serve hot or at room temperature.