Skip to main content

Slow-Roasted Tomatoes

4.7

(32)

Image may contain Food Dish Meal Pottery and Glass
Slow-Roasted TomatoesMikkel Vang

One of the most popular items on Peacock's menu at his Watershed restaurant, in Decatur, Georgia, these tomatoes are concentrated and soft, and sugar plays up their sweetness, making for a homemade flavor riff on ketchup that you'll want to serve with everything. The tomatoes shrink quite a bit—but a little definitely goes a long way.

Recipe information

  • Total Time

    1 1/2 hr

  • Yield

    Makes 8 servings

Ingredients

1 tablespoon sugar
1/2 teaspoon kosher salt
1 (28-ounce) can Italian plum tomatoes in juice, drained
2 tablespoons unsalted butter, cut into small pieces

Preparation

  1. Step 1

    Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish.

    Step 2

    Stir together sugar, salt, and 1/4 teaspoon pepper in a cup.

    Step 3

    Put tomatoes in baking dish and sprinkle all over with sugar mixture. Dot tomatoes with butter, then bake until tomatoes are partially collapsed and deeply caramelized in places, 1 to 2 hours. Serve warm or at room temperature.

Read More
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Like hot honey chicken with peaches and a dirty martini spritz.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Apple pie in doughnut hole form? We’re in love.
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
A spicy-funky upgrade for lettuce cups, sandwiches, and more.