Ingredients (variable)

• Extra-virgin olive oil in a mister
• 3 lbs / 1.35 kg heirloom tomatoes, preferably organic or pesticide-free
• 1/4 teaspoon fine sea salt
• 1 tablespoon lightly packed slivered fresh basil leaves

Instructions

Preheat the oven to 250 F / 120 C.

Generously spray with olive oil a 3 qt / 3 l / 13 x 9 x 2 inch / 33 x 23 x 5 cm glass baking dish (no lid necessary).

Wash and slice tomatoes and distribute them evenly in the baking dish.

Bake tomatoes for 4 1/2 – 5 hours, stirring a few times. Stop the baking when the tomatoes reach the desired consistency, making sure they don’t burn.

Take the dish out of the oven, add salt and basil and stir. (If you don’t particularly like tomato skin, you can retrieve the pieces that naturally detach during the baking.

Use immediately or store in the refrigerator and use within a few days. Use as a sauce or as an ingredient.

Go to the full post on pomodori semisecchi al forno / slow-roasted heirloom tomatoes