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    SLOW-ROASTED TOMATOES
    from "A New Way to Cook" by Sally Schneider

    When roasted slowly for a long period at a very low temperature, fresh tomatoes gradually lose moisture and their natural sugars and flavor become very concentrated. They hold an appealing shape but their texture becomes almost melting. This method works miracles with dead-of-winter, flavorless supermarket tomatoes.

    I often serve these tomatoes as an hors d'oeuvre, to be eaten with fingers or on a slice of French bread. They are so versatile you can roast batches at a time to keep on hand to add a concentrated hit of bright tomato flavor to recipes for soups, stews, braises, salads, and sandwiches.

    Makes about 2 1/2 cups; Serves 8 as an hors d'oeuvre

    INGREDIENTS (CLICK TO BUY)

    4 pounds ripe tomatoes (about 30 plum tomatoes or 12 to 16 regular tomatoes)*
    1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing
    1 teaspoon sugar
    1/2 teaspoon kosher salt
    Freshly ground black pepper

    *FreshDirect Note: Our tomatoes tend to run a bit larger. We've approximated a 4 lb increment in the ingredients below.

    Print recipe
    PREPARATION

    Preheat oven to 325°F.
    Slice plum tomatoes lengthwise in half or quarter round tomatoes through the stem. In a medium bowl, toss the tomatoes with the olive oil to coat. Arrange the tomatoes cut side up on a large baking sheet. Sprinkle with the sugar, salt, and pepper to taste. Roast for 2 1/2 to 3 hours, until the tomatoes have lost most of their liquid and are just beginning to brown.
    They should look like dried apricots and hold their shape when moved. (If some tomatoes are done before others, remove them with a spatula.) Let cool to room temperature. Using a slightly dampened brush, brush with a little olive oil before serving.
    If refrigerated, the tomatoes will soften and lose their chewy exterior, but their flavor will be just as good. Store them, well covered, in the refrigerator for up to 1 week or in the freezer for up to 2 months.



    Make it Organic
    Product nutrition and information
     Quantity Ingredients Est.Price
      Plum Tomato, Large - $1.99/lb
     Farm Fresh, Lg
     
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      Domino Granulated White Sugar - $2.49/ea
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      Morton's Coarse Kosher Salt - $2.69/ea
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      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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