Roasted Tomatoes
- 8 large tomatoes
- 4 tablespoons coarse or sea salt
- 3 tablespoons freshly ground black pepper
- 1/4 cup sugar
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh herbs, such as thyme, rosemary, chervil, sage (optional)
- Step 1
Heat oven to 250 degrees. Slice tomatoes thickly, to yield about three slices per tomato. Eat or discard the ends. Place slices on a parchment-covered baking sheet.
- Step 2
Mix together salt, pepper, and sugar. Brush tomatoes with olive oil, and sprinkle a large pinch of salt mixture on each tomato. Sprinkle on herbs, if using.
- Step 3
Roast the tomatoes for 3 hours. Or roast for 2 hours, turn off oven, and leave overnight.
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