Slow-Roasted Tomatoes

This dish is outstanding because it can be made with less-than-perfect tomatoes.


Slideshow: More Tomato Dishes


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  • Servings: 8

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

How to make this recipe

  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.

Contributed By Photo © John Kernick Published March 2008

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