Name: slow roasted tomatoes
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 12 plum tomatoes, halved lengthwise, seeds removed; 1/4 cup good quality olive oil; 2 tablespoons aged balsamic vinegar; 2 large garlic cloves, minced; 2 teaspoons sugar; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper, freshly ground

Just picture this. An inviting caprese salad loaded with ripe sweet tomato slices. Or a big juicy burger topped off with a thick slice of tomato. For many of us, those picture-perfect tomatoes just aren’t available year-round. But plum tomatoes are. And they’re pretty darn good. Especially if you slow roast them. You can enjoy Ina Garten’s Slow Roasted Tomatoes any time of year.

I’ve tried a number of approaches, but I am here to proclaim …Ina Garten’s method of roasting tomatoes is the sure winner. The slow roasting produces a wonderful caramelized flavor without the worry of burning any smaller tomatoes in the bunch.

Preheat your oven to 275°F.
Arrange the prepared tomatoes on a sheet pan, cut sides up, in a single layer.
Drizzle with the olive oil and balsamic vinegar.
If you prefer, oil and vinegar can be mixed in a small bowl, then applied with a basting brush.

Evenly sprinkle the tomatoes with the garlic, sugar, salt and pepper.
Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.
If the tomatoes are on the large side, they may need to roast longer.

Typically, I would recommend lining the pan with parchment paper but it really isn’t necessary with this slow roasting process.

Couldn’t be easier. Really. Two hours in the oven and …there you have it!

Allow the tomatoes to cool at room temperature.
If not using right away, store in an closed container in the refrigerator for up to one week.

What is the best way to enjoy Ina Garten’s Slow Roasted Tomatoes?

These beauties are delicious, warm or cold.
Try them on a sandwich, in an omelette, on a pizza.
They’re a natural addition to an antipasti tray or grilled vegetable platter.
Add a few to a fried egg sandwich with arugula and shaved parmesan.

Or add them to your next mozzarella, arugula & basil panini. Don’t forget that splash of olive oil & balsamic.

But the favorite seems to be the tried-and-true caprese salad. Actually, that’s how Ina Garten features them in her book, Barefoot Contessa: Back to Basics. You’ll find it on page 90 …Roasted Tomato Caprese Salad.

I highly recommend that you give these a try. You may even decide to make these tomatoes during the peak tomato season.

Hmmm …let’s see. Jersey tomato or roasted tomato? Who knows?

slow roasted tomatoes

Adapted from Ina Garten in Barefoot Contessa: Back to Basics

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Author Rosemary Stelmach

Ingredients

12 plum tomatoes, halved lengthwise, seeds removed
1/4 cup good quality olive oil
2 tablespoons aged balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper, freshly ground

Instructions

Preheat oven to 275°F.
Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. (If you prefer, oil and vinegar can be mixed in a small bowl, then applied with a basting brush.)
Evenly sprinkle the tomatoes with the garlic, sugar, salt and pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. If the tomatoes are on the large side, they may need to roast longer.
Allow the tomatoes to cool at room temperature. If not using right away, store in an closed container in the refrigerator for up to a week.

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