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
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.