METHOD
Vinaigrette: Combine red wine, red wine vinegar and honey in a small pot. Bring to a boil, lower heat to a strong simmer, and reduce by half. Allow to cool to room temperature, then add salt, pepper, and mustard; whisk till salt dissolves. Add olive oil in a slow steady stream, whisking all the while. Whisk till well emulsified and set aside. This can be done up to 4 hours before serving.
Preheat oven to 425°F. Peel and core tomatoes, then quarter and remove seeds. Gently mix together tomato, onion, chopped oregano, oil, sea salt, and pepper. Spread mixture in an even layer in a large ceramic baking dish. A Spanish earthenware dish called a cazuela would work well. Roast, stirring occasionally, until juices from tomatoes have evaporated and edges of vegetables have caramelized well, 15 to 20 minutes. Tomatoes should reduce to a very concentrated, chunky puree.
To serve, toast or grill bread, and toss arugula and chives with vinaigrette. Smear tomatoes liberally on toasts. Sprinkle greens over tomatoes, crumble on some cheese and finish with minced oregano.
Serves: 6
Reprinted with permission from ©2006 Cindy Pawlcyn, Big Small Plates, published by Ten Speed Press click for book review
recipe from www.inmamaskitchen.com
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