Slow-Roasted Tomatoes

1. 1

   Preheat the oven to 275.

2. 2

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

3. 3

   Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper.

4. 4

   Spread about 1 teaspoon of the tapenade over each tomato slice.

5. 5

   Bake for 1 1/2 hours, until the tomatoes are very tender.

6. 6

   Serve hot or warm.

No additional tips available.