- 16 plum tomatoes, halved lengthwise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- Remove tomato seeds with a spoon. Place tomatoes, cut side up, on baking sheets coated with cooking spray. Sprinkle with cheese, oregano, sugar, salt and pepper; drizzle with oil. Bake at 250° for 2 hours. Yield: 8 servings.
Reviews forSlow-Roasted Tomatoes
"I've made this recipe several times. It's a great way to make tasteless supermarket tomatoes really pop with flavor."