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1
Preheat the oven to 275.
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2
Line a baking sheet with foil and lightly oil the foil.
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3
In a small saucepan, combine the orange zest with the water and sugar and bring to a boil.
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4
Simmer over moderate heat until syrupy, about 10 minutes.
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5
Drain the zest.
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6
Spread the strips out on the baking sheet and bake for about 45 minutes, or until dry but not browned.
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7
Let cool completely, then grind to a powder in a spice grinder.
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8
In a medium saucepan, melt the butter.
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9
Add the shallots and cook over moderately low heat until softened, about 4 minutes.
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10
Add the diced tomatoes and season with salt and pepper.
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11
Cover and cook over moderately low heat until the the tomato mixture is thick, 10 minutes.
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12
Preheat the broiler.
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13
Spread the tomato mixture in a small, shallow baking dish.
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14
Layer the tomato slices on top, overlapping them slightly.
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15
Season with salt and pepper.
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16
Toss the Parmesan with 1/2 teaspoon of the orange-zest powder and sprinkle over the tomatoes.
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17
Broil for 2 minutes, or until golden and bubbling.
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18
Serve hot.
