Slow Roasted Tomatoes with Pinenuts



""Here is an unusual salad from the famed Hotel Mamounia in Marrakech — unusual because it is not made this way anywhere else. The hotel manager, Robert Bergé, kindly gave me the recipe and told me it was a brilliant variation by a French chef inspired by Moroccan salads, etc. "...This brilliant chef?" He turned out to be the very famous Daniel Boulud. Slices of moist, charred sweet tomatoes, caramelized with raw sugar and cinnamon, are baked, drizzled with floral water, and finally topped with toasted pine nuts. Rosewater is the condiment of choicin Marrakech, a city famous for its roses."


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10 Min
3 Hr 30 Min


  • 7-8
    fresh red medium-large tomatoes (the best quality, organic preferably and in season)
  • ·
    coarse salt, plus extra for finishing (french grey, kosher, etc.)
  • 1 Tbsp
    turbinado sugar
  • pinch
    ground cinnamon
  • 1-2 Tbsp
    extra virgin olive oil plus extra for finishing
  • 1-2 Tbsp
  • 2 Tbsp
    pine nuts
  • ·
    freshly cracked black pepper

How to Make Slow Roasted Tomatoes with Pinenuts


  1. Note: Prepare this recipe only when you can find the best quality, juiciest tomatoes in season either from your own garden or a reputable farmer's market. Store bought tomatoes purchased out of season or canned tomatoes will not work. Recipe has been simplified from the original via "Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share" by Paula Wolfert.

    Cut each tomato in half horizontally and squeeze gently to extract the seeds. Lightly salt the tomatoes, turn them upside down on paper towels, and let drain for 30 minutes. (I skipped this part.)
  2. Gently squeeze the tomatoes again to rid them of any excess moisture. (I skipped the squeezing part, too.)

    Arrange in a single layer in a parchment lined, lightly oiled stoneware baking dish. Mix 1 teaspoon coarse salt with the sugar and cinnamon; sprinkle a pinch over each tomato half. Drizzle with the olive oil.

    Tip: I lined the baking dish with parchment paper then oiled.
  3. Place the tomatoes in the oven and set the temperature at 250°F. Bake for [3] hours.
  4. Raise the oven temperature to 400°F and continue to bake for 30 minutes. Turn off the oven and let the tomatoes finish baking in the receding heat; they will be wrinkled and slightly charred.
  5. Remove the roasted tomatoes from the oven. Transfer the tomatoes to a serving platter. Add the rosewater (start with 1/2 tablespoon then add more to taste) to the baking dish and whisk it in with the tomato liquid. Pour this mixture over the tomatoes and then drizzle the tomatoes with olive oil; season with coarse salt and some freshly cracked black pepper. Scatter the toasted pine nuts on top. Let stand until cooled to room temperature (or at least cooled somewhat.)

    *Delicious* over a bed of couscous (or brown rice, quinoa, etc.)

Printable Recipe Card

About Slow Roasted Tomatoes with Pinenuts

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Vegetarian Vegan

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