Ina Garten Slow-Roasted Tomatoes With Fennel

Ina Garten slow-roasted tomatoes with fennel, easy with just 6 ingredients, owes everything to fennel pollen. She roasts halved plum tomatoes cut-side down at 275 degrees for three hours, so the sugars caramelize into a simple side dish for family dinner.

The low oven temperature is what matters: 275 degrees gives the tomatoes time to shrink and concentrate without burning. A finish of fleur de sel right before serving brings all that sweetness into sharp focus.

Source: Go-To Dinners (2022)

Ina Garten Slow-Roasted Tomatoes With Fennel

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

2

hours 

45

minutes

Calories

105

kcal

Halved plum tomatoes roasted low and slow with fennel pollen and crushed red pepper until they shrink, caramelize, and turn into a rich vegetable side.

Ingredients

• 2 pounds plum tomatoes
  

• Good olive oil
  

• ¾ teaspoon fennel pollen or ground fennel (see note)
  

• ¼ teaspoon crushed red pepper flakes
  

• Kosher salt and freshly ground black pepper
  

• Fleur de sel or sea salt

Directions

• Preheat the oven: Preheat the oven to 275 degrees.
• Season and roast: 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 ½ teaspoon black pepper. Toss with your hands and spread out in one layer, cut sides down. Roast 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, and serve warm or at room temperature.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of fennel pollen?

Ground fennel is a direct swap in the same amount. You can also grind whole fennel seeds in a spice grinder or crush them with a mortar and pestle. The flavor is slightly less delicate than pollen, but it still gives you that warm anise note the recipe needs.

How long do slow-roasted tomatoes keep?

They last 4 to 5 days in the fridge in an airtight container. You can cover them with olive oil to stretch that by a couple more days. They freeze well for up to 3 months, though the texture softens a bit after thawing.

Can I make these tomatoes ahead of time?

They actually taste better the next day because the flavors keep developing as they sit. Make them a day or two before and store in the fridge, then bring to room temperature before serving. They work just as well cold on a sandwich or tossed into pasta.

What kind of pan works best for slow-roasting tomatoes?

A rimmed sheet pan is all you need. Line it with parchment for easier cleanup, but that step is optional. Make sure the tomatoes sit in a single layer so they roast evenly instead of steaming each other.

Why did my slow-roasted tomatoes come out mushy?

The oven was probably too hot or you used overripe tomatoes. Stick with firm plum tomatoes and keep the temperature at 275 degrees. Spreading them cut-side down in a single layer also matters because crowding traps steam and prevents caramelization.