Slow-Roasted Heirloom Tomatoes

Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these with a drizzle of pesto!

1 pound heirloom tomatoes
2 tablespoons ultra-fine sugar
1 tablespoons green peppercorns
Good quality olive oil
Sea salt

1. Cut off the stem end of the tomato and then slice it into approximately ½-inch slices. When all the tomatoes are sliced, place them on a rimmed sheet pan and brush or drizzle olive oil over each tomato slice.

2. Mix the sugar and the salt together. Sprinkle some of the sugar/salt mixture on each tomato. In a mortar, grind the peppercorns until very crushed but not totally pulverized, then sprinkle over tomatoes.

3. Put the pan of tomatoes into a 175° oven for about 3 hours until caramelized.

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