Slow Roasted Tomatoes

I roast lots of veggies in the summertime so I have the ingredients for soups and sauces for winter. Tomatoes are my favorite and I've tried roasting them every which way but haven't been totally satisfied with the results until now. We have a great food section in our local newspaper and this week they ran a recipe for Slow-Roasted Tomatoes that is different than anything I've tried in the past. And who could resist this description: "The tomatoes are cooked low and slow in olive oil, almost like a confit. Though they hold their shape, their flesh becomes unctuous and melting and their flavor intensifies." Who the heck could pass up the chance to try something like this? Here's the recipe.

Slow-Roasted Tomatoes


1-1/4 cup olive oil, maybe more
1 large onion, chopped
3 cloves garlic, smashed
9 fresh basil leaves
1/4 teaspoon red pepper flakes
10 - 12 plum tomatoes, sliced lengthwise, about 2 pounds
1 tablespoon sugar
1/2 teaspoon salt


Preheat oven to 250 degrees.

To prepare tomatoes, remove stem area with a melon baller or small paring knife. Although the recipe didn't call for it, I removed most of the seeds. Cut the tomatoes in half from the stem area to the base. Toss the tomatoes with the sugar and salt in a large bowl.

Heat 2 tablespoons olive oil in a heavy skillet. Add onion and garlic and cook till softened. Remove from heat and stir in basil and red pepper flakes.

Arrange tomatoes, cut side down, in a 9" x 13" baking dish. Spoon onion mixture over the tomatoes and add enough olive oil to reach halfway up the tomatoes.

Roast, uncovered until tomatoes are very tender, about 2-1/2 to 3 hours. When they are done the skins easily slip off the flesh so you have roasted tomatoes with no seeds or skins. Transfer with a slotted spoon to a serving bowl. The remaining oil is fantastically flavorful. Strain it and refrigerate.

I served a small bowl of the oil and a baguette with dinner last night. It would be wonderful drizzled over pasta or used as a salad dressing. The tomatoes melt in your mouth but hold together almost like a roasted pepper. Can't wait to try them on a roast beef sandwich.

These are the best roasted tomatoes I've ever eaten. I'm off to the farm stand to get more so I can make another batch.



I hope you will visit Designs by Gollum to check out this week's Foodie Friday entrants. Thanks, Michael, for hosting.