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Slow-Baked Tomatoes


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Slow-Baked Tomatoes


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Slow-Baked Tomatoes


  • Ready Time : 0 min



  • 2 pounds tomatoes
  • extra virgin olive oil
  • oregano, salt and pepper, to taste


  1. Preheat the oven to 250°F.
  2. Slice tomatoes in half and remove seeds.
  3. Grease a baking dish with extra virgin olive oil, and arrange tomatoes cut-side up in one layer.
  4. Pour more olive oil on top, and sprinkle with oregano, salt, and pepper.
  5. Bake for 1½ hours. Enjoy warm or at room temperature.

Serve as an accompaniment to Chicken in a Salt Crust.


About Alessandra Rovati


Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

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