Name: Slow-Roasted Tomatoes
Cook time: 15 mins
Total time: 6 to 8 hr
Yield: Serves 4 to 6
Ingredients: 4 pounds plum tomatoes, halved lengthwise; 6 garlic cloves, minced; 5 tablespoons extra-virgin olive oil

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Slow-Roasted TomatoesAlan Richardson

We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they'd also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect.

Cooks' note:

Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.

Recipe notes

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