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Simple Slow-Roasted Tomatoes

Have more ripe tomatoes on hand than you know what to do with? This gentle cooking method concentrates their flavor and yields a deep, sweet surprise that is versatile and delicious.

  • Yield: Makes 28 halves

Photography: Con Poulos

Source: Everyday Food, April 2011


  • 14 plum tomatoes (about 4 pounds), halved
  • 1/2 teaspoon sugar


  1. Preheat oven to 350 degrees. Arrange tomatoes, cut side up, in a single layer on two rimmed baking sheets. Sprinkle with sugar. Bake until softened, about 1 hour. Let cool. (To store, cover and refrigerate, up to 5 days.)

Cook's Notes

Quick Ideas for Slow-Roasted Tomatoes: Toss with white beans and fresh rosemary, and sprinkle with salt and pepper for a side; use in place of raw tomatoes in homemade salsa for deep flavor; mix with capers and serve on top of roasted fish, such as cod or halibut; add to a sandwich with turkey breast and black olive tapenade.

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