At the end of last week I received a little bag of heirloom tomatoes. They are the bounty of someone's overflowing garden.
And what should appear on Foodgawker? Roasted, caramelized tomatoes in a cast-iron pan.
Sign me up. And while you're at it, sign me up for this cutey-patootie blog, too.
Check it out. Easiest recipe in the world, excellent results.
NOTE: She says she boiled the juice on the cooktop to reduce it. In my case, that was unnecessary. The pan came out of the oven with the juice already the consistency of pomegranate syrup. Depending on the liquid content of your heirlooms, this will vary. Be prepared.