Turn-the-Clock-Back Roasted Tomatoes

Ho hum. The grey days of November are here. Summer's warm caress, milky nibs of sweet corn and  bawdy scarlet tomatoes have slipped away for another year. And, sniff, sniff, this biting cold Marathon Sunday will be cloaked in darkness faster than you can say "finish line," as we bid daylight savings time adieu.

I'm cheering myself up tonight with these super-cinchy roasted tomatoes from Ina Garten. No, they can't compare to their perky and juicy summer forbears. But I gotta tell you--they get those Proustian daydreams going.

A bracing whallop of balsamic vinegar, olive oil, sugar and chopped garlic, followed by a stint in a 450 degree oven, acts like culinary CPR on even the most haggard plum tomatoes. They emerge looking glamorous and rich as an Italian countess. That dignified tomato-y taste comes back and the cottony pulp of off-season fruit becomes supple, worldly, and, well, sexy. These are, if you please, sultry tomato cougars to summer's blushing and buxom babes.

Sometimes I serve these as an extra side, topped with chopped basil or whatever herb I have around. Sometimes, I'll shower them with freshly grated Parm or chunks of gamey feta. On really lazy nights, I'll nestle these ruby red beauties next to a bed of scrambled eggs and call it dinner. They're also an excellent topper for crostini and can work magic on any sandwich.

So I've presented my argument. Curious? Run out now and grab 12 plum tomatoes from the nearest supermarket. No need to be picky. Follow this recipe and I promise, summer dreams will be yours to savor tonight. And all winter long.

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 Tbsps. good olive oil
1 1/2 Tbsps. balsamic vinegar (use a little more if you run out before you sprinkle all of the tomatoes)
2 large garlic cloves, minced
2 tsps. sugar (you can use a little less if you must, but don't omit)
1 1/2 tsps. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 450 degrees F.

Line a sheet pan with aluminum foil. (Don't skip this step unless you want to scrub the pan all night.) Arrange tomatoes on pan, cut side up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. DONT dry them out. They should be sort of flat and collapsed, but not wrinkly or tough like sun-dried tomatoes.

Serve warm or at room temp.