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Slow-roasted Calabrian chile tomatoes cooked until jammy and glossy in a baking dish.

Slow Roasted Calabrian Chile Tomatoes

Sweet, spicy, jammy little tomatoes cooked forever and finished with butter to make them completely, insanely good.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Appetizer
Cuisine American

Ingredients
  

  • 2 lbs Roma tomatoes roughly chopped
  • 2 Tbsp olive oil
  • 6 garlic cloves roughly chopped
  • 2 Tbsp Calabrian chile paste
  • 2 tsp honey
  • 2 tsp red wine vinegar
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp butter

Instructions
 

  • Heat the oven to 375.
  • Add the tomatoes, olive oil, garlic, Calabrian chile paste, honey, red wine vinegar, salt and black pepper to a 9×13-inch shallow baking dish.
  • Stir everything together really well.
  • Roast uncovered for about 90 minutes or until the tomatoes are deeply softened, glossy and very little liquid remains in the bottom of the dish.
  • Remove from the oven and immediately stir in the butter until melted and glossy.
  • Taste for seasoning and add a little more Calabrian chile or salt if needed.
Keyword slow roasted tomatoes
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