Slow-Roasted Tomatoes with Fennel

This is a super easy recipe from Ina Garten's Go-To Dinners


Roasting tomatoes at a low temperature over a long period of time concentrates their flavor and caramelizes the sugars. A sprinkle of fennel adds so much more flavor.




  • 2 pounds plum tomatoes
  • Good olive oil
  • 3/4 teaspoon fennel pollen or ground fennel* (you can also substitute finely minced garlic)
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground pepper
  • Fleur de sel or sea salt




Preheat the oven to 275º.


Cut each of the tomatoes in half through the stem and place on a sheet pan. Drizzle with 3 tablespoons olive oil, sprinkle with the fennel, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss with your hands and spread out in one layer, cut sides down. Roast for 2-1/2 to 3 hours, until the cut sides start to brown around the edges.


Transfer the tomatoes to a platter, cut sides up, sprinkle with fleur de sel, and serve warm or at room temperature.


*If you can't find fennel pollen or ground fennel, you can grind whoe fennel seeds in a small coffee grinder (I keep one in the spice drawer just for grinding spices) or with a mortar and pestle.




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