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SLOW-ROASTED TOMATOES

BEST NEW BISTRO

SLOW-ROASTED TOMATOES

SLOW-ROASTED TOMATOES, CORIANDER, FENNEL SEEDS

From Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing

Serves 4 to 6 

STEPS

Preheat the oven to 275ºF.
Lay the halved tomatoes cut side up in one layer on a sheet pan or baking dish.
Season the tomatoes with salt, olive oil, and the spices.
Place the tomatoes in the oven and roast for 2 hours. They should shrink slightly, with crinkled edges, but retain some of their juices – not completely dried out, just concentrated.

INGREDIENTS

  • 12 medium heirloom variety tomatoes, halved
  • 1T kosher salt
  • 2T olive oil
  • 1T fennel seeds
  • 1T coriander seeds, cracked

by Missy Robbins

MISI

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