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Slow-Roasted Tomatoes

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 2-4

I am always looking for a new way to serve tomatoes. They are underrated as a side dish because they are too often busy doing salad or sauce duty. I like using standard Roma tomatoes for this but whatever looks best is what you should buy. I have also done this with cherry and heirloom tomatoes. Make the whole thing in advance and enjoy cold or serve hot out of the oven.

Ingredients

6-8 ripe Roma tomatoes, washed, dried and halved

1 teaspoon powdered sugar

1 teaspoon sea salt

Freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

Serves 2-4

Instructions

  1. Preheat oven to 375 F.
  2. Prepare the tomatoes: Place the tomato halves in a single layer on a baking sheet layered with aluminum foil or parchment. In a medium bowl, whisk together the powdered sugar, salt, pepper and olive oil. Drizzle the mixture evenly over the tomato halves.
  3. Cook and serve: Place the tray in the oven and cook, undisturbed, for 1 hour, or until the tomatoes are tender. Serve with a drizzle of vinegar or a squeeze of lemon, if desired.

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