Slow-Roasted Tomatoes

Name: Slow-Roasted Tomatoes
Ingredients: 2 pints red and yellow cherry tomatoes; 3 sprigs fresh basil; 6 cloves garlic; 1/2 cup extra-virgin olive oil; Salt and freshly ground pepper

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Serve these slow-roasted cherry tomatoes over grilled or toasted rustic bread; spread any oil remaining in the skillet over the bread before grilling.

Martha Stewart Living, July/August 1998, Martha Stewart Living, July 1998

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Recipe Summary

Servings:

Ingredients

2 pints red and yellow cherry tomatoes
3 sprigs fresh basil
6 cloves garlic
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper

Directions

Step 1
Heat oven to 300 degrees. Arrange tomatoes, basil, and garlic in a large cast-iron skillet. Pour the olive oil over tomatoes; toss to coat.

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Step 2
Transfer skillet to oven. Roast until tomatoes are soft, melted, and skins start to pop, about 40 minutes. Remove from oven, and season with salt and pepper. Serve warm or at room temperature.

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Slow-Roasted Tomatoes

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Slow-Roasted Tomatoes

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Slow-Roasted Tomatoes