Slow-Roasted Tomatoes

• BASIC-EASY
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3/4 cup chopped basil
2. 1/4 cup extra-virgin olive oil
3. 1/4 cup pitted Niçoise olives, chopped
4. 2 teaspoons chopped rosemary
5. 8 large plum tomatoes, sliced crosswise 1/3 inch thick
6. Salt and freshly ground pepper

1. Preheat the oven to 275°. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.
2. Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper. Spread about 1 teaspoon of the tapenade over each tomato slice. Bake for 1 1/2 hours, until the tomatoes are very tender. Serve hot or warm.