Little Touches: Slow Roasted Tomatoes Recipe

It’s hard to believe something this delicious started its life in a can.  But aside from a bit of butter, sugar and salt that’s all there is to this dish.  Put in the oven and 90 minutes later you have the most delicious side dish possible.  Slightly sweet tomatoes rich with flavor.  Can be made a couple of days ahead and rewarmed.  Perfect for weeknights and for company when pulling out all the stops!

This recipe is a house favorite at the Watershed restaurant, in Decatur, Georgia.  Slow roasting concentrates the flavors – it’s great as a side dish or as a ‘tomato jam’ added to sandwiches, burgers, etc.

Slow Roasted Tomatoes (from Gourmet Magazine, 2008)

Servings: Makes 8 servings

• 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

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

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