Slow-Roasted Tomatoes

Slow-Roasted Tomatoes
Photo by Mikkel Vang


  • ½ teaspoon kosher salt
  • 1 28-ounce can Italian plum tomatoes in juice
  • 2 tablespoons unsalted butter
  • 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
    • 3/4 cup chopped basil
    • 8 large plum tomatoes
    • 1/4 cup pitted Niçoise olives
    • Salt and freshly ground pepper
    • 2 teaspoons chopped rosemary
  • Slow-roasted Tomatoes
    • 1 bay leaf
    • 1/4 cup extra-virgin olive oil
    • 1 fresh oregano sprig
    • 2 fresh basil leaves
    • 1/4 teaspoon freshly ground black pepper
    • +2 other ingredients

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