Slow-roasted tomatoes recipe

You'll be making this versatile dish over and over again to complement all your favorite Italian foods.

Slow-roasted tomatoes recipe

Ingredients:

• 1 pound cherry tomatoes, halved
• 1 tablespoon brown sugar
• 3/4 tablespoon salt
• 1 tablespoon capers
• 1 tablespoon chopped oregano
• 2 tablespoons olive oil
• Basil leaves, for garnish
• 1 loaf French baguette, toasted and sliced (optional)

Directions:

1. Preheat oven to 250 degrees F.
2. Soak capers in water for about 10 minutes. Drain, then squeeze the capers lightly to remove excess liquid.
3. In a small bowl, mix sugar, salt and basil. Pour sugar mixture on the halved tomatoes. Add capers and olive oil. Mix well. Transfer to a baking sheet.
4. Bake for 2-1/2 to 3 hours. If tomatoes are drying out, drizzle with additional olive oil.
5. To serve, top with basil leaves over slices of French baguette, if desired.

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