Gojjeh Kababi Ba Taame Reyhan (گوجه کبابی با طعم ریحان) — Persian Roasted Tomatoes with Basil

• 800 gRipe Roma tomatoes (about 8 medium; firm-ripe, not oversoft)
• 30 mlExtra virgin olive oil (2 tbsp, plus 5 ml for finishing if desired)
• 6 gSea salt (1 tsp fine sea salt)
• 1 gBlack pepper (1/2 tsp, freshly ground)
• 25 gFresh basil leaves (about 1 packed cup; torn, not chopped)

Instructions

1. 1

   Heat the oven to 220°C (425°F). Line a rimmed baking sheet with parchment. Wash and thoroughly dry the tomatoes, then slice each lengthwise into halves. Arrange cut-side up in a single layer so they roast rather than steam; leave at least 1 cm space between pieces.

2. 2

   In a small bowl, mix 30 ml extra virgin olive oil with 6 g sea salt and 1 g black pepper. Brush or spoon this mixture over the cut surfaces, making sure each tomato half gets an even coating. Let the tomatoes rest on the tray for 10 minutes to draw out surface moisture and intensify flavor.

3. 3

   Roast for 25 minutes at 220°C until the edges begin to blister. Reduce the oven to 180°C (350°F) and continue roasting for 15–20 minutes, until the tomatoes are collapsed, glossy, and lightly caramelized, with a concentrated, jammy center but not fully dried out.

4. 4

   Remove the tray and rest the tomatoes for 5 minutes so juices thicken. Transfer to a serving plate, drizzle with up to 5 ml olive oil if you want extra sheen, then scatter 25 g torn basil leaves over the warm (not piping hot) tomatoes. Serve immediately so the basil stays bright and aromatic.