This is the one recipe I was able to prepare ahead last summer. I knew that I would never be able to find good quality tomatoes in February, so I made this in August at the peak of tomato season.
With this recipe you start with good tomatoes, sliced in half and then layered in an oven proof dish. Sprinkle on chopped parsley, garlic, salt and pepper and then drizzle on extra virgin olive oil. This is then baked for at least an hour until the tomatoes condense down. For me this took much longer than the hour. I cooked it for almost 2 hours and it probably could have gone longer, but I was afraid to overcook it. I think I must have started with extremely juicy tomatoes.
The tomatoes came out of the oven so tasty. They were warm and delectable and the combination of flavors was wonderful. Michael came home from work a couple of hours later and before I could warm them up, he was eating them out of the serving dish. Well, Marcella said they could be served at room temperature, so I guess this worked out okay.