Slow-roasted tomatoes are a must-try for summer months.
Slow-roast your tomatoes to caramelize their sugars and help lower their acidity.
- 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
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.