Food Network star Alex Guarnaschelli is sharing with us some of her favorite—and simplest—summertime recipes. These slow roasted tomatoes make the perfect starter or side.
Slow-Roasted Tomatoes with Tarragon Dressing
Serves 2 to 4
For Tomatoes
8 plum tomatoes, halved lengthwise
1 teaspoon confectioners’ sugar
1 teaspoon flaky sea salt, such as Maldon
¼ teaspoon black pepper
2 tablespoons extra-virgin olive oil
For Dressing
2 sprigs fresh tarragon leaves, chopped (2 teaspoons)
¼ cup low-sodium chicken broth
½ slice bread, preferably white or brioche, toasted
1 tablespoon cider vinegar
1 small shallot, chopped (1 heaping tablespoon)
¼ cup canola oil
- Preheat the oven to 375ºF. Line a baking sheet with foil or parchment paper.
- Put the tomato halves cut side up in a single layer on the baking sheet. In a bowl, whisk together the sugar, salt, pepper and olive oil. Drizzle the mixture evenly over the tomato halves. Put the pan in the oven and roast until the tomatoes are tender, about 1 hour.
- In a food processor, blend the tarragon leaves, chicken broth, toast, vinegar, and shallot and garlic. With the machine running, slowly drizzle oil into the mixture so it emulsifies. Taste for seasoning.
- Drizzle the tomatoes with the dressing and serve.
