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Slow-Roasted Tomatoes
© John Kernick

Slow-Roasted Tomatoes

  • ACTIVE: 25 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 8
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

  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.