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Slow-roasted Tomatoes

Slow-roasted Tomatoes

This recipe goes with Luca's Eggplant Parmesan

Coastal Living NOVEMBER 2007

  • Yield: Makes 6 servings

Ingredients

  • 3 medium tomatoes, cut in half
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 fresh oregano sprig
  • 1 fresh thyme sprig
  • 1 bay leaf
  • 2 fresh basil leaves
  • 1/4 cup extra-virgin olive oil

Preparation

Preheat oven to 225°. Sprinkle cut side of tomatoes with salt and pepper. Place tomatoes, cut-side down, in bottom of a 13- x 9-inch baking dish. Top with oregano and remaining ingredients. Cover with foil; bake at 225° for 2 hours. Remove from oven, and cut slits in top of foil, allowing steam to escape.

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Slow-roasted Tomatoes recipe

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