Slow-Roasted Tomatoes Recipe

Name: Slow-Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tomatoes ripe, cored and sliced 1/2-inch thick; 4 garlic cloves thinly sliced; 1 cup basil leaves torn into large pieces; 1/2 cup extra-virgin olive oil; salt I like kosher salt for this; 1 slice white sandwich bread hearty, torn into large pieces; 1 tablespoon extra virgin olive oil; 1/4 cup grated Parmesan cheese freshly; 1 teaspoon basil minced; 1 teaspoon parsley minced

Servings: persons

2 pounds tomatoes ripe, cored and sliced 1/2-inch thick
4 garlic cloves thinly sliced
1 cup basil leaves torn into large pieces
1/2 cup extra-virgin olive oil
salt I like kosher salt for this
1 slice white sandwich bread hearty, torn into large pieces
1 tablespoon extra virgin olive oil
1/4 cup grated Parmesan cheese freshly
1 teaspoon basil minced
1 teaspoon parsley minced

1
Prepare the tomatoes. Adjust oven rack to lower-middle position and heat oven to 325 degrees f. Add 2 T. oil to a 13 x 9-inch nonreactive baking pan (such as glass or ceramic). Sprinkle half the garlic and half the basil over the bottom of the pan. Add the tomatoes to the pan and season lightly with salt. Sprinkle with the remaining garlic and basil. Drizzle with the remaining olive oil. Bake for 1 1/2 hours.
2
For the breadcrumbs: While the tomatoes are baking, place the bread in a food processor and pulse to make breadcrumbs. Heat 1 T. olive oil in a small skillet over medium heat. Add the breadcrumbs and saute, stirring fairly constantly until browned and crisp, about 10 minutes. Set aside to cool completely. When cool add Parmesan, basil and parsley. Serve the breadcrumbs sprinkled on the tomatoes.
3
Roma tomatoes roasted with garlic, basil and olive oil. Served with fresh-toasted Parmesan breadcrumbs.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds tomatoes ripe, cored and sliced 1/2-inch thick, 4 garlic cloves thinly sliced, 1 cup basil leaves torn into large pieces, 1/2 cup extra-virgin olive oil, and more.

Yes, Slow-Roasted Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Roasted Tomatoes

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