Slow-Roasted Tomatoes

Slow-Roasted Tomatoes
Photo by Mikkel Vang


  • ½ teaspoon kosher salt
  • 1 tablespoon sugar
  • 1 28-ounce can Italian plum tomatoes in juice
  • 2 tablespoons unsalted butter

Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish. Stir together sugar, salt, and 1/4 teaspoon pepper in a cup. Put tomatoes in baking dish and sprinkle all over with sugar mixture. Dot tomatoes with butter, then bake until tomatoes are partially collapsed an...

View full recipe at Epicurious


Variations on Slow-Roasted Tomatoes

  • Slow-Roasted Tomatoes
    • Salt and freshly ground pepper
    • 2 teaspoons chopped rosemary
    • 3/4 cup chopped basil
    • 1/4 cup extra-virgin olive oil
    • 8 large plum tomatoes
  • Slow-roasted Tomatoes
    • 1 fresh oregano sprig
    • 1 bay leaf
    • 1/4 cup extra-virgin olive oil
    • 2 fresh basil leaves
    • 1/4 teaspoon freshly ground black pepper
    • +2 other ingredients

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