Slow-Roasted Tomatoes

These tomatoes have a delicious, sweet, intense flavor. I add them to all kinds of dishes, including salads, vegetables, fish, red meat, and cheeses. You might like to try these in the Salt-Baked Wild Salmon with Tomato Aïoli and Potatoes recipe.–Skye Gyngell

LC Supa Dupa Sugar Note

Ever see a recipe that calls for superfine sugar and just sorta shrug? As the name implies—or rather, overtly states—it’s simply superfine sugar. Hence it dissolves more quickly than standard granulated sugar. Here’s what you wanna do the next time you see those words: Either take a careful look your next trip down the sugar aisle at the grocery store or make your own simply by blitzing a little granulated sugar in the blender, pulsing the crystals just enough so they’re very finely ground but not so much that they’re powdery. You want superfine sugar, not confectioners’ sugar. Let us know how it goes.

Roasted Tomato Recipe

  • Quick Glance
  • 10 M
  • 4 H
  • Makes 6 to 8 or 1 medium jar


  • 6 to 8 ripe plum tomatoes
  • 2 teaspoons superfine sugar (see Note)
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper


  • 1. Preheat the oven to its lowest setting—probably 250°F (120°C).
  • 2. Halve the tomatoes lengthwise and lay them, cut side up, in a single layer on a large baking sheet.
  • 3. Mix together the sugar, salt, and pepper, then sprinkle over the cut surface of the tomatoes. Roast in the oven, undisturbed, for 3 to 4 hours, until they shrivel up. Let cool.
  • 4. Refrigerate and use within a few days. Or pack in sterilized jars, cover with extra-virgin olive oil, seal, and refrigerate for up to a month (but use within a week once opened).
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