Slow-Roasted Summer Tomatoes

Slow-Roasted Summer Tomatoes
Photo by Scott Phillips


  • 4-½ to 5 lb. medium-large ripe beefsteak tomatoes (about 12), stemmed but not cored
  • Granulated sugar
  • 3 to 4 cloves garlic, very thinly sliced
  • 2 Tbs. fresh thyme leaves
  • 3 Tbs. plus 1 cup extra-virgin olive oil
  • Scant 1 Tbs. balsamic vinegar
  • Kosher salt

Heat the oven to 350°F. Line a 12x17-inch rimmed baking sheet or two 9x12-inch rimmed baking sheets with foil. If you have parchment, put a sheet on top of the foil. Coat the pan or pans with 3 Tbs. of the olive oil.

View full recipe at Fine Cooking


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