Slow Roast Tomatoes

(from tmiweber’s recipe box)

Use fresh herbs including thyme, rosemary, and sage. Serve on coutry bread with basil and extra virgin olive oil.

Source: Alton Brown

Prep time: 15 minutes
Cook time: 600 minutes

Categories: appetizer, vegetarian

Ingredients

  • 20 ripe tomatoes, halved crosswise
  • 1/2 cup olive oil, extra virgin
  • 3 tbsp sugar
  • 2 tbsp herbs, fresh and minced
  • 1 tbsp kosher salt
  • 1 tbsp black pepper, freshly ground coarse

Directions

  1. Preheat the oven to 170 degrees F, or the lowest setting on your oven.

  2. Place tomato halves closely together, cut side up, on 2 half sheet pans.

  3. Drizzle the tomatoes with the oil and then sprinkle the sugar over the tops, followed by the herb mixture and finish with the salt and pepper.

  4. Roast in the oven for a minimum of ten hours (Start right after dinner and leave the tomatoes in overnight).

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