Substitute 1 tablespoon chopped fresh basil or oregano for the thyme, and substitute red pepper flakes for the black pepper.It could be considered a “food crime” to top toasts with anything except raw tomatoes during the summer, but come winter small plum tomatoes are about the best option, and they are really enhanced by being cooked this way. I also serve them as a garnish for roasted meats.
Makes 11/2 cups | Prep time: 10 minutes | Minimum cook time: 11/2 hours in a medium slow cooker
6 ripe plum tomatoes, cored, cut in half lengthwise, and seeded
4 garlic cloves, unpeeled
2 tablespoons olive oil
1 teaspoon fresh thyme or pinch dried
1/2 teaspoon granulated sugar
Salt and freshly ground black pepper to taste
1/2 cup firmly packed basil leaves
1. Pour 1/4 cup water into the slow cooker, and arrange tomatoes and garlic cloves in one layer. Drizzle olive oil over all. Combine thyme, sugar, salt, and pepper in a small bowl, and sprinkle over tomatoes.
2. Cook on Low for 3 to 4 hours or on High for 11/2 to 2 hours, or until tomatoes are very tender. Remove tomatoes and garlic from the slow cooker with a slotted spoon, and reserve liquid in the slow cooker.
3. When cool enough to handle, peel garlic and mash it into a paste. Combine mashed garlic with a few tablespoons reserved tomato liquid. To serve, spread paste on crostini or bruschetta, top with tomato half and a basil leaf. Serve warm or at room temperature.
Note: The tomatoes and paste can be prepared up to 2 days in advance and refrigerated, tightly covered. Bring them to room temperature before assembling.
Variation:
Substitute 1 tablespoon chopped fresh basil or oregano for the thyme, and substitute red pepper flakes for the black pepper.