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Photo: Sam Horine

The kitchen staff at Michel Nischan’s Westport, CT farm-to-table temple Dressing Room doesn’t have the luxury to cook with fresh tomatoes all year round. But to prepare this wildly popular dish, they buy “as many tomatoes as possible” in the summer and Cryovac them for later, according to Executive Chef Jon Vaast. It’s best served with a mini grilled cheese sandwich; at Cutting Room, they use Nehantic Abbey aged cow’s milk cheese, and it complements the roasted tomatoes exquisitely.