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Slow-Roasted Tomatoes


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  • 4 to 5 large ripe tomatoes
  • 1 tsp. powdered sugar
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • Olive oil
  • Chopped fresh or dried basil, thyme or other herb



Step 1

Preheat oven to 250. Line a rimmed baking sheet with parchment paper. Cut tomatoes into 3/4" slices and spread out on sheet. Combine powdered sugar, salt, and pepper and sprinkle over the tomatoes. Drizzle with olive oil and sprinkle with herbs.

Bake for 2 hours, then let cool to room temperature. At this point you can usually pull off the skins is desired. Can be stored in the refrigerator and gently reheated.


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