Recipes
Aug 20, 2015

Recipe: Slow-roasted tomatoes

By: Julie Van Rosendaal; styling by Jennifer Stamper
Recipe: Slow-roasted tomatoes

Slow-roasted tomatoes are a must-try for summer months. Author: Clinton Hussey

Recipes
Aug 20, 2015

Recipe: Slow-roasted tomatoes

By: Julie Van Rosendaal; styling by Jennifer Stamper

Slow-roast your tomatoes to caramelize their sugars and help lower their acidity.

recipe-roasted-tomatoes.jpg

Ingredients

  • Assorted tomatoes, large ones halved, smaller ones kept whole
  • A few sprigs fresh thyme or rosemary
  • 1 head garlic, halved crosswise (optional)
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper

Directions
1
Preheat the oven to 325°F.

2 Place the tomatoes cut side up on a parchment paper-lined rimmed baking sheet.

3 Tuck in the fresh herbs and the head of garlic. Drizzle with the oil and sprinkle with salt and pepper.

4 Roast for 1 1/2 hours or until the tomatoes are tender and starting to caramelize on the edges. If you’d like more browned bits, increase the heat to 400°F and roast for an extra 10 to 15 minutes.

Share X
Recipes

Recipe: Slow-roasted tomatoes