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1 hr 30 mins
A roast tomato recipe from the southern region of France. Other than the initial 5-10 seconds, keep the heat as low as possible. You're trying to break down some of the vegetable starch into sugar without destroying the structure of the tomato. By the end (1.5 hours) it should be softened but still hold its shape.
Units: US | Metric
Serving Size: 1 (93 g)
Servings Per Recipe: 8