Slow-Roasted Tomatoes With Lavender And White Wine Slow-Roasted Tomatoes With Lavender And White Wine

Slow-Roasted Tomatoes With Lavender And White Wine

It's tomato season, so use any tomatoes you like. Heirlooms are particularly delicious when roasted, but plum tomatoes are ideal for piling on pieces of toasted bread, or just eaten as they are.

Nicole Spiridakis for NPR
Slow-Roasted Tomatoes With Lavender And White Wine
Nicole Spiridakis for NPR

Makes 6 servings

2 pounds tomatoes, halved lengthwise, seeded

5-6 tablespoons extra virgin olive oil

Cup dry white wine

Salt and pepper

2 tablespoons dried lavender

Preheat oven to 300 degrees.

Arrange tomatoes cut side up in a 13-by-9-by-2-inch glass or ceramic baking dish. Drizzle them with olive oil and white wine, and add salt and pepper to taste. Sprinkle the lavender leaves across the tomatoes.

Roast for about 2 hours, shaking the pan to swirl the liquid around after the first hour. Tomatoes should be soft, juicy and a bit wizened along their edges.

Serve hot or at room temperature.