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Slow-Roasted Tomatoes
*4 lbs. Roma (plum) tomatoes, halved lengthwise
*1/4 cup extra-virgin olive oil
*Kosher salt and freshly ground pepper to taste
1Place the tomatoes, cut-side up, a on baking sheet, drizzle with the olive oil and sprinkle with salt and pepper.
2Bake in an oven set to 100 degrees for 8 hours, or preheat the oven to 200 to 250 degrees, put the tomatoes in, then turn the oven off and let sit overnight. If you want to speed up the process, roast the tomatoes cut-side up for 2 to 3 hours at 225 degrees.
3They will keep, covered, in the refrigerator for up to 5 days.
Chef's Tips
  • This technique will intensify even out-of-season tomatoes, so consider making a large batch - they're great to have on hand to add to pastas and sauces.
  • If you're going to chop them for a rustic sauce or puree them, you can leave the skins on after roasting. The skins will slip off easily if you want a more refined look to the dish.

Mark Franz of Farallon Restaurant, San Francisco, CA.