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Slow-Roasted Tomatoes – Sauce, Spread and Topping

Give your tomatoes a good bath before preparing.

Give your tomatoes a good bath before preparing.

Summer means a glorious abundance of juicy tomatoes. Dinners can be simple to prepare – and wonderfully tasteful. Here is one of my favorite go-to recipes for slow roasting cherry and grape tomatoes. During the summer months, I always have these on hand to enhance any number of meals.

Halve the tomatoes and place in glass or ceramic baking dish.

Halve the tomatoes and place in glass or ceramic baking dish.

 

Pick a handful of your favorite herbs. I used basil, rosemary, and thyme.

Pick a handful of your favorite herbs. I used basil, rosemary, and thyme.

Add to the roasting pan your minced herbs, cracked black pepper to taste, and 1/4 to 1/2 cup of extra virgin olive oil.

Add to the roasting pan your minced or coarsely chopped herbs, cracked black pepper to taste, and 1/4 to 1/2 cup of extra virgin olive oil.

 

After one hour of cooking at 275 degrees, tomatoes begin to break down. Juices accumulate and make a flavor-rich simmering sauce.

After one hour of cooking at 275 degrees, tomatoes begin to break down. Juices accumulate and make a flavor-rich simmering sauce.

 

After 3 1/2 hours at 275 degrees, the tomatoes are condensed, lightly charred, and packed with flavor. Serve warm, or pack into a clean jar and refrigerate until needed.

After 3 1/2 hours at 275 degrees, the tomatoes are condensed, lightly charred, and packed with concentrated flavor. Serve warm, or spoon into a clean jar and refrigerate until needed. If you have any left, these should keep nicely for up to two weeks.

So how do you use slow-roasted tomatoes? Here are just a few of my favorite serving suggestions:

With so many options, what is my favorite way to eat these versatile flavor-packed gems? Straight from the spoon. Nothing else required. And it’s so incredibly delicious I have to keep making more.

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