Slow-Roasted Tomatoes

Contributed by Cathal Armstrong

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

Preheat the oven to 275°. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.
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.