Courtesy of Chef/Owner Jurg Munch & Executive Chef Arnie Gonzales
Servings: 4–8 (½ or 1 whole tomato per person)
Prep Time: 10 minutes, plus 2 hours to oven-roast tomatoes
- 4 Roma tomatoes, cut in half lengthwise
- ½ c. extra virgin olive oil, divided
- ¼ c. regular olive oil
- 1 tsp. thyme, minced
- 1 tsp. rosemary, minced
- 2 tsp. parsley, minced
- ¼ c. capers
- ½ c. balsamic vinegar
Directions: Preheat oven to 225 degrees. Place Roma tomatoes on parchment-lined baking tray. Drizzle with ¼ c. + 2 Tbsp. extra virgin olive oil and sprinkle with chopped thyme, rosemary & parsley. Bake for 2 hrs.
Fry capers in ¼ c. regular olive oil over medium-high heat till crisp, but not brown. Drain on paper towel. Place vinegar in a small pan and reduce till thick and syrupy, about 7–10 minutes.
Plate: Arrange tomatoes on a serving platter and drizzle with the remaining extra virgin olive oil and reduced balsamic vinegar. Sprinkle with fried capers. Enjoy!