The recipe for these tomatoes originally appeared in my mother’s first book and it has been a family favorite ever since I can remember. My classmates in elementary school in New York who were accustomed to the usual ham and cheese or tuna sandwiches would often be startled by the sandwiches my mother would prepare for my lunch. One of my favorites was a veal cutlet layered with fried eggplant and these oven-baked tomatoes. They also make a delicious sauce for pasta.
© 1993 Giuliano Hazan. All rights reserved.