Slow-Roasted Tomatoes


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

Slow-Roasted Tomatoes
Photo: © John Kernick
Active Time:
25 mins
Total Time:
2 hrs


  • 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


  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.

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