Slow-Roasted Tomatoes

Slow-Roasted Tomatoes
Photo by Mikkel Vang


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

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
    • 1/4 cup extra-virgin olive oil
    • Salt and freshly ground pepper
    • 2 teaspoons chopped rosemary
    • 1/4 cup pitted Niçoise olives
  • 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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