1½ pounds heirloom tomatoes
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
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Slice the stem end off of the tomato and discard. Continue slicing the tomato into ½”-thick slices. Repeat with all tomatoes. Lay the tomato slices in a single layer on the June Pan.
1½ pounds heirloom tomatoes
chopping board
knife
June Pan
Drizzle the oil over the tomato slices, then sprinkle them with the salt and pepper.
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
measuring spoons
Place the tomato slices on the middle shelf of the June Oven. Roast 47 minutes, until the tomatoes have softened and browned in spots. June will notify you when the tomato slices are ready.
June Oven
Remove the tomato slices from the June Oven. Serve as desired, or store in an airtight container in the refrigerator up to 2 days.
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