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Epicurious

Roasted Tomatoes

Moroccan tomates confites have a deliciously intense flavor. Serve them hot or cold with grilled meat or fish or as an appetizer.

Recipe information

  • Yield

    serves 4-8

Ingredients

8 ripe plum tomatoes
Olive oil
Salt and pepper
2 tablespoons sugar

Preparation

  1. Cut the tomatoes in half lengthwise. Brush an oven dish or baking sheet (or a piece of foil) with olive oil and place the tomatoes on it, cut side up. Sprinkle each with salt, pepper, and sugar (sprinkle the sugar with your fingers) and cook in a 275°F oven for 3 1/2–4 hours, until shriveled and shrunken. Serve them hot or cold, cut side up, on a flat platter.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMoroccanNorth AfricanAfricanPlum TomatoTomatoVegetableSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyMake AheadRoastCookbooks
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