Slow-Roasted Tomatoes

By mirelsonp

This dish is outstanding because it can be made with less-than-perfect tomatoes.

Ingredients

• 3/4 cup chopped basil
• 1/4 cup extra-virgin olive oil
• 1/4 cup pitted Nicoise olive, chopped
• 2 teaspoons chopped rosemary
• 8 large plum tomatoes, sliced crosswise 1/3 inch thick
• Salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

Preheat oven to 275 degrees. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.

Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper. Spread about 1 teaspoon of the tapenade over each tomato slice. Bake for 1 1/2 hours, until the tomatoes are very tender. Serve hot or warm.