Recipe: Slow Roasted Tomatoes
Ingredients
- 4 pounds ripe tomatoes (about 30 plum tomatoes or 12 to 16 regular tomatoes)
- 1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 325°F.
- Slice plum tomatoes lengthwise in half or quarter round tomatoes through the stem.
- In a medium bowl, toss the tomatoes with the olive oil to coat.
- Arrange the tomatoes cut side up on a large baking sheet.
- Sprinkle with the sugar, salt, and pepper to taste.
- Roast for 2 1/2 to 3 hours, until the tomatoes have lost most of their liquid and are just beginning to brown. They should look like dried apricots and hold their shape when moved. (If some tomatoes are done before others, remove them with a spatula.)
- Let cool to room temperature.
- Using a slightly dampened brush, brush with a little olive oil before serving.
Quick Notes
If refrigerated, the tomatoes will soften and lose their chewy exterior, but their flavor will be just as good. Store them, well covered, in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Cooking time (duration): 10
Diet type: Vegetarian
Number of servings (yield): 8
Meal type: hors d’oerves
Culinary tradition: USA (General)
Recipe Origin: “A New Way To Cook” by Sally Schneider
Microformatting by hRecipe.