Pomodori al Forno (Tomatoes in the Oven)

This is one of the very best things I have EVER eaten. This is also the perfect way to preserve a taste of summer when you have more plum tomatoes than you know what to do with!!! It is best eaten on a lightly toasted slice of baguette with a little goat cheese crumble. The oil left behind is equally delicious to sop up with soft fresh bread. I also like it as a condiment on a sandwich (see recipe below for one idea). There is a lot of oil used for this dish, but I promise not one drop of it will go to waste. I will reuse the remaining oil from the last batch and add to it as needed for the next batch (kind of like "starter"), or I use it in salad dressings, marinades, anything that calls for olive oil. (Credit where credit is due...Bon Appetit, Sept 08.)

Preheat the oven to 250. Fill a glass baking dish with fresh plum tomato halves (cored, sliced lengthwise and seeded) just touching each other, cut sides up. Pour in enough olive oil to reach most the way up the sides of the tomatoes, but not covering the cut sides. This might be a cup or more. Sprinkle the cut sides with 1 tsp sugar, 1/2 tsp salt, 2 minced garlic cloves and 2 Tbsp minced fresh oregano (1-1/2 tsp dried if you must). Using a spoon, ladle some of the oil over the tomatoes.

Bake the tomatoes for 1 hour. Remove from oven and flip each one over. Return to oven for another hour. They should be wrinkled and darker red. If some are still larger or retaining their shape, bake an additional 30 minutes. Otherwise, allow to cool in pan at room temperature. I sometimes slip the skins off before storing, but they are generally very tender and hold the tomato flesh together better. Gently place the tomatoes in a glass jar or covered dish when cool. Pour olive oil over to cover, reserving extra oil for next batch or for other uses (it is delicious as well!) Keep refrigerated, but allow ample time to bring to room temperature as oil will cloud and solidify when cold.

Whatever you do, do not let this sit out where it can be eaten as a snack! It is highly addictive and you'll start putting it on your cornflakes!!! (also, not a bad idea to use your scissors and cut these in half when serving as an appetizer...)

Pan Bagnat (Big Tuna Sandwich)

I took this recipe from Bon Appetit a few years ago, but I have made so many changes to it, I might as well not give them credit! Best made a few hours ahead so the juices can soak into the bread. I use this method for many types of "Big Sandwich." We are fond of having a "car picnic" on Friday nights when we leave during rush hour to go to the cabin. For this I will make the "Big Sandwich" and cut into serving pieces and wrap each one tightly with plastic and weight the collection under a tray and heavy cans. When serving whole, I wrap the whole sandwich and weight it down, then slice just before serving. Enjoy!

1 Ciabatta loaf, sliced horizontally like a giant bun
12 oz oil packed tuna (smoked tuna is great, but very difficult to find), drained, oil reserved
20 large basil leaves
20 pieces of "pomodori al forno" (recipe above)
1/3 cup kalamata olives, chopped
juice of half a lemon
1 Tbsp kalamata olive brine (if brined, otherwise red wine vinegar)
3 Tbsp reserved tuna oil or baking oil from "pomodori al forno"

Mix last 3 ingredients together and add salt & pepper to taste, set aside. line bottom of bread with crumbled tuna to cover. Top with an even layer of the tomatoes (pomodori) and olives. Then layer the basil. Sprinkle evenly with the dressing. Spread the top bread with light mayonaise (optional) and cover sandwich. As noted above, wrap the whole sandwich tightly with plastic wrap, cover with a cutting board and weight with heavy cans. Can be made several hours (allow at least 2) ahead. Enjoy!