Yield: 1 cup
Prep: 5 mins
Bake: 25 mins
- Preheat oven to 425 degrees . In a medium cast-iron skillet, toss teh tomatoes with the EVOO, worsestershire and celery salt. Bake until the tomatoes pop and split, 20-25 minutes. Transfer to a bowl with the pan juices and let cool, about 25 minutes.
- Season the tomatoes with a dash or two of the hot sauce. Using a potato masher, coarsely smash half of the tomatoes; leave the rest whole.