We've all seen lots of recipes for slow-roasted stuffed and unstuffed tomatoes. This one, based on an old way of preparing stuffed tomatoes in the receding heat of the baker's oven, is a little different and results in an especially sensual texture. Once again, slow-cooking increases flavor intensity. Here the stuffed tomatoes are left to finish cooking in the receding heat of a turned-off oven, ensuring that any remaining moisture is fully absorbed by the stuffing and that the tomatoes do not collapse.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.