Slow-Roasted Tomatoes

Zytigg

Start to finish: 3½ hours (15 minutes active) Makes about 32 halves

¼ cup white balsamic vinegar

¼ cup tomato paste

2 teaspoons kosher salt

1 teaspoon ground black pepper

4 pounds plum tomatoes (about 16 medium, roughly 4 ounces each), halved lengthwise

¼ cup extra virgin olive oil

Heat the oven to 325 degrees with rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, whisk together the vinegar, tomato paste, slat and pepper. Add the tomatoes and toss to coat. Arrange the tomatoes cut side up on the prepared baking sheet. Drizzle evenly with the oil.

Roast until the tomatoes are shriveled, caramelized and lightly charred at the edges, about 3½ hours, rotating the pan halfway through. Serve immediately, or let cook, transfer to a lidded container and refrigerate for up to 1 week.

Page footer