Recipes Slow-Roasted Tomatoes 4.0 (619) Add your rating & review This dish is outstanding because it can be made with less-than-perfect tomatoes. More Tomato Dishes By Cathal Armstrong Cathal Armstrong Dublin native, Cathal Armstrong is an eight-time James Beard Award-nominated chef and co-founder of nine Washington D.C. area restaurants and bars, including the celebrated Restaurant Eve in Alexandria, Virginia. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 25 mins Total Time: 2 hrs Yield: 8 Ingredients 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 Directions 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. Rate it Print