Slow-Roasted Tomatoes

Photo by Alan Richardson

Ingredients

5 tablespoons extra-virgin olive oil
4 pounds plum tomatoes
6 garlic cloves

Preheat oven to 200°F. Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

View full recipe at Epicurious

Comments

Variations on Slow-Roasted Tomatoes

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