Slow-Roasted Tomatoes

Slow-Roasted Tomatoes
Slow-Roasted Tomatoes
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Tomato Brunch Side Roast Vegetarian Southern Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • Carbohydrate 5 g(2%)
  • Cholesterol 8 mg(3%)
  • Fat 3 g(5%)
  • Fiber 1 g(5%)
  • Protein 1 g(2%)
  • Saturated Fat 2 g(9%)
  • Sodium 123 mg(5%)
  • Calories 49

Preparation Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish. Stir together sugar, salt, and 1/4 teaspoon pepper in a cup. 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. Cooks' note:

Preparation Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish. Stir together sugar, salt, and 1/4 teaspoon pepper in a cup. 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. Cooks' note: