Slow Roasted Tomatoes


  • Plum tomatoes (or small globe)
  • Sea salt
  • Sugar

Early in the day, harvest perfectly ripe tomatoes (or get them at your farmers’ market). Cut them in half along the long side. With a small spoon, take out the seeds. Lightly sprinkle the cut sides with salt and sugar and lay on a baking rack about the size of a cookie sheet, cut sides up. I use a cake-cooling rack. Place in a low, low oven (mine goes down to 150) and roast slowly until still pliable but dry. It could take 6-10 hours. Check them from time to time as they cook — you don’t want them to over-dry and become hard.

I use these delectable tomatoes to intensify Italian tomato sauces and alongside preserved lemons in Moroccan-inspired dishes. Chopped into a bit of olive oil, they are tasty on top of bread and cheddar.


  1. What’s for Dinner? Tomatoes. | Open View Gardens - August 12, 2011

    […] Slow Roasted Tomatoes […]

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