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Slow-Roasted Tomatoes with Lemon-Oregano Oil April 15, 2007

Posted by pcorcoran in Recipe, Roasting, Side Dish, Veggies.
1 comment so far

1 lb. plum tomatoes, halved lengthwise
1 1/4 tsp. sugar
3/4 tsp. salt
1/2 tsp. black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves
12 whole fresh oregano leaves, plus 3 tbsp. finely chopped
2 tsp. fresh lemon zest
2 tbsp. fresh lemon juice

Preheat oven to 250°F.

Toss tomatoes with sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange, cut sides down, in a small shallow baking pan. Heat oil in a heavy skillet over medium heat until hot but not smoking. Cook garlic 1 to 2 minutes. Stir in basil and whole oregano leaves. Remove oil from heat and pour over tomatoes. Roast tomatoes until very tender but not falling apart, about 2-1/2 hours.

Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 tsp. salt and pepper.

Arrange tomatoes on plates and drizzle with seasoned oil.

Time to Prepare: 15 minutes + 2-1/2 hours roasting

Difficulty: 1/10

Serves: 3 or 4


This is a great dish for weekdays if your oven can be programmed for timed cooking. The ingredients can be prepped in about 15 minutes. Just set the timer for about 2 hours before you get home. If you get home on time, you’ll get to check them before taking them out. And if you don’t, they’ll be waiting for you anyway. If you won’t be home to take them out promptly, cook them for about 15-25 minutes less — they will continue to cook even after the oven is turned off, because ovens don’t cool immediately.