Slow-Roasted Tomatoes

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Recipe by Carole Peck
April 1999
from issue #20

Slow-Roasted Tomatoes

Makes 3 to 4 cups

This requires a long cooking time, which is well worth it when you taste the sweet flavor of the tomatoes. Place them in the oven, set an alarm, then forget about them until the alarm rings.

12 medium tomatoes
1 cup olive oil
Coarse salt and freshly ground pepper

Wash and core the tomatoes, and cut them in half. If using plum tomatoes, cut from end to end; with regular tomatoes, cut through the middle. Remove the seeds and juice and reserve for a sauce or soup.

Preheat the oven to 200°F. On a baking sheet or in a shallow casserole pour half  the olive oil and spread evenly. Arrange the tomatoes cut side down and brush with the remaining olive oil. This cooking method intensifies the wonderful flavor of fresh tomatoes, so salt and pepper are optional. Place in the oven and roast for 4-1/2 hours.

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