Roasted Tomato Salad with Lemon and Creme Fraiche

• 6 large plum tomatoes
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 2 bunches of scallions
• 2/3 cup creme fraiche
• lemon-infused olive oil or a fruity extra virgin olive oil

Prepare ahead:The tomatoes can be roasted a day ahead and the spring onions (scallions) wilted 1 hour before.

1. Preheat oven to 275°F (140°C). Halve and core the tomatoes and place, cut side up, on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast about 2 hours, until very tender. Let cool.

2. Trim the scallions, and cut each one in half crosswise, then lengthwise. Heat the remaining oil in a large skillet over medium heat. Add the scallions and cook about 3 minutes, until wilted. Season with salt and pepper. Let cool.

3. Arrange 3 tomato halves and a tangle of scallions on each plate. Add a dollop of creme fraiche and drizzle with lemon oil. Serve at room temperature.

Good with herbed rustic bread, olives, and roasted peppers.

Variation

Balsamic Tomatoes

Drizzle the warm roasted tomatoes with balsamic vinegar. Cool, and serve with whole grain toast.