This roasted tomato makes even the most simple first course wedding-worthy. Peel, quarter, and seed whole tomatoes. Toss the pieces with olive oil to lightly coat, sprinkle with salt, and roast on a baking sheet at 200 degrees until dried and wrinkled (but not crisp and browned), about three hours. We arranged the tomatoes on top of fresh mozzarella and added basil leaves, forming a flower. Drizzle with olive oil to finish.
Roasted Tomato Flowers
Martha Stewart Weddings, Fall 2003