• Coarse sea salt
• 2¾ pounds plum tomatoes
• ¼ pound short pasta
• Extra-virgin olive oil
• 3 ounces mixed baby greens (about 5 cups)
• 4 medium heirloom or red tomatoes, sliced widthwise
• 12 anchovy fillets, rinsed
• 1 tablespoon salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
• 2 tablespoons finely chopped chervil
• 1 tablespoon finely chopped marjoram
• Freshly ground black pepper

Heat oven to 200º. Line a baking sheet with parchment paper.

Bring a large saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds. Using a slotted spoon, remove tomatoes from pot (reserve water); drain, peel, cut in half and seed.

Place tomatoes on baking sheet and sprinkle with salt. Bake until tomatoes are partially dried and flavor is concentrated, about 3 hours.

Return water to boil. Add pasta and cook until al dente. Drain, transfer to a large bowl and toss with a drizzle of oil and pinch salt; set aside to cool.

Remove tomatoes from oven; transfer to a cutting board and finely chop. Add to bowl with pasta. Add greens, sliced tomatoes, 3 tablespoons oil, anchovies, capers, chervil and marjoram; toss to combine. Arrange salad on plates, stacking sliced tomatoes with some of the greens. Sprinkle with salt and pepper.

Note: Baked tomatoes can be prepared up to 2 days ahead. Keep chilled in a covered container.