Ina Garten’s Slow-Roasted Tomatoes with Fennel is made with plum tomatoes, good olive oil, fennel pollen (or ground fennel), crushed red pepper flakes, kosher salt, black pepper, and fleur de sel. This delicious slow-roasted tomato recipe creates a tasty side dish that takes about 3 hours and 10 minutes to prepare and can serve up to 5 to 6 people.
This Slow-Roasted Tomatoes with Fennel Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 2 pounds (900 grams) plum tomatoes
- Good olive oil
- ¾ teaspoon (1.5 grams) fennel pollen or ground fennel
- ¼ teaspoon (0.5 grams) crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Fleur de sel or sea salt
How To Cook Slow-Roasted Tomatoes with Fennel:
- Preheat the Oven: Set your oven to 275°F (135°C).
- Prepare the Tomatoes: Cut each tomato in half through the stem and place them on a sheet pan.
- Season the Tomatoes: Drizzle the tomatoes with 3 tablespoons (45 ml) of olive oil. Sprinkle with fennel pollen (or ground fennel), crushed red pepper flakes, 1 teaspoon (5 grams) kosher salt, and ½ teaspoon (1 gram) black pepper.
- Toss and Arrange: Toss the tomatoes with your hands to coat them evenly. Arrange them cut sides down in a single layer on the sheet pan.
- Roast: Roast the tomatoes for 2½ to 3 hours, until the cut sides start to brown around the edges.
- Finish and Serve: Transfer the tomatoes to a platter, cut sides up. Sprinkle with fleur de sel or sea salt and serve warm or at room temperature.
Recipe Tips
- Use High-Quality Olive Oil: Opt for extra-virgin olive oil to enhance the flavor of your tomatoes. It makes a big difference in taste.
- Don’t Overcrowd the Pan: Make sure the tomatoes are spread out in a single layer. Overcrowding can cause uneven roasting and soggy tomatoes.
- Adjust Seasonings to Taste: You can increase or decrease the fennel pollen and red pepper flakes based on your preference. Taste the tomatoes before roasting to get it just right.
- Watch the Roasting Time: Keep an eye on the tomatoes during the last 30 minutes of roasting to prevent burning. They should be browned around the edges but not blackened.
- Let Them Cool on the Pan: Allow the tomatoes to cool on the pan for a few minutes before transferring them to a platter. This helps them hold their shape better.
How To Store & Reheat Leftovers
- Refrigerate: Cool leftovers slow-roasted tomatoes with fennel to room temperature, then store them in a sealed container in the fridge for up to 5 days.
- Freeze: Cool leftovers slow-roasted tomatoes with fennel, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight before use.
- Reheating: Reheat leftovers slow-roasted tomatoes with fennel in a 350°F oven for 15 minutes, or in the microwave for 1-2 minutes.
Nutrition Facts
Serving Size: 1 serving (about 1 tomato)
- Calories: 60
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 250mg
- Potassium: 400mg
- Total Carbohydrate: 6g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 1g
Try More Ina Garten Recipes:
- Ina Garten Honey-roasted Delicata Squash
- Ina Garten Asparagus Cacio e Pepe
- Ina Garten Roasted Cauliflower With Lemon & Capers
- Ina Garten Roasted Broccolini & Cheddar
- Ina Garten Seared Salmon With Spicy Red Pepper Aioli
Ina Garten Slow-Roasted Tomatoes with Fennel
Description
Ina Garten’s Slow-Roasted Tomatoes with Fennel is made with plum tomatoes, good olive oil, fennel pollen (or ground fennel), crushed red pepper flakes, kosher salt, black pepper, and fleur de sel. This delicious slow-roasted tomato recipe creates a tasty side dish that takes about 3 hours and 10 minutes to prepare and can serve up to 5 to 6 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 275°F (135°C).
- Prepare the Tomatoes: Cut each tomato in half through the stem and place them on a sheet pan.
- Season the Tomatoes: Drizzle the tomatoes with 3 tablespoons (45 ml) of olive oil. Sprinkle with fennel pollen (or ground fennel), crushed red pepper flakes, 1 teaspoon (5 grams) kosher salt, and ½ teaspoon (1 gram) black pepper.
- Toss and Arrange: Toss the tomatoes with your hands to coat them evenly. Arrange them cut sides down in a single layer on the sheet pan.
- Roast: Roast the tomatoes for 2½ to 3 hours, until the cut sides start to brown around the edges.
- Finish and Serve: Transfer the tomatoes to a platter, cut sides up. Sprinkle with fleur de sel or sea salt and serve warm or at room temperature.
Notes
- Use High-Quality Olive Oil: Opt for extra-virgin olive oil to enhance the flavor of your tomatoes. It makes a big difference in taste.
- Don’t Overcrowd the Pan: Make sure the tomatoes are spread out in a single layer. Overcrowding can cause uneven roasting and soggy tomatoes.
- Adjust Seasonings to Taste: You can increase or decrease the fennel pollen and red pepper flakes based on your preference. Taste the tomatoes before roasting to get it just right.
Watch the Roasting Time: Keep an eye on the tomatoes during the last 30 minutes of roasting to prevent burning. They should be browned around the edges but not blackened. - Let Them Cool on the Pan: Allow the tomatoes to cool on the pan for a few minutes before transferring them to a platter. This helps them hold their shape better.
Ina Garten Slow-Roasted Tomatoes with Fennel