Slow-Roasted Tomatoes

Slow-Roasted Tomatoes
Photo by Mikkel Vang


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

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
    • 8 large plum tomatoes
    • 1/4 cup pitted Niçoise olives
    • Salt and freshly ground pepper
    • 1/4 cup extra-virgin olive oil
    • 3/4 cup chopped basil
  • Slow-roasted Tomatoes
    • 3 medium tomatoes, cut in half
    • 1/4 teaspoon salt
    • 1 fresh thyme sprig
    • 1/4 teaspoon freshly ground black pepper
    • 2 fresh basil leaves
    • +2 other ingredients

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