Slow-roasted Heirloom Tomatoes
My family calls these deeply caramelized tomatoes summer candy. Sticky and tart-sweet, these are fabulous served with the Mediterranean Chèvre Torta.
Preheat oven to 200° F.
Remove the stem end of each tomato and cut them in half crosswise. Gently squeeze out the juice and seeds. If they are small you can roast them just like that or if they’re nice and beefy you may want to cut them into quarters.
Toss the tomatoes with the olive oil, sea salt and pepper and place them on a baking sheet in a single layer, cut side up. Leave a little space between each tomato so the air can circulate. Roast the tomatoes in the oven for 6 to 7 hours or until they are reduced in size and richly caramelized.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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