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Roasted Tomato Slices

Roasting tomatoes is great way to concentrate their flavor. Slicing them before roasting makes it a snap to blend them into your favorite pasta sauce, or to simply toss them on a piece of toast for an explosion of summer flavor. We recommend using a tomato with a higher water content, such as heirloom or beefsteak (or most round tomatoes). A tomato with a lower water content, such as Roma or plum, has a tendency to burn before it caramelizes.

Prep Time — 10 min
Cook Time — 47 min
Servings — 4
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Ingredients

1½ pounds heirloom tomatoes

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

Tools

measuring spoons

chopping board

knife

June Pan

June Oven

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Slice the tomatoes

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

Season the tomatoes

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

Roast the tomatoes

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

Serve or store

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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