This recipe is super simple and completely delicious. It takes a long time to roast the tomatoes, but your patience will be rewarded with some delicious, sweet tomatoes. The flavor gets so rich – it’s almost like a sun-dried tomato but nice and warm and plump. These are good straight out of the oven, or even drizzled with a little balsamic vinegar. In the magazine, it talks about pureeing them into a sauce, too. I’ll definitely try that out sometime, but since I only made half a batch, I’ll just stick to eating these straight up. Wow.
Aromatic Slow-Roasted Tomatoes
Cooking Light December 2009
Slow roasting is one of the best uses for winter tomatoes because it intensifies their sweetness.
Yield: 8 servings (serving size: 2 tomato halves)
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 pounds plum tomatoes, halved lengthwise (about 16 medium)
Cooking spray
1. Preheat oven to 200°.
2. Combine first 7 ingredients in a large bowl, tossing gently to coat. Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray. Roast at 200° for 7 1/2 hours.
Nutritional Information
Calories: 63
Fat: 2.2g (sat 0.3g,mono 1.3g,poly 0.4g)
Protein: 2g
Carbohydrate: 10.6g
Fiber: 2.8g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 157mg
Calcium: 26mg
MacGourmet Rating: 5 Stars
3 Comments
CAT
Mmmm. now that makes a very healthy and yummy snack!
Katy ~
I would love to do this, but can’t seem to justify letting my oven on for such a long period of time. Wish I had a food dehydrator as this sounds sooooo good!!
Ashley
Well, the oven is on pretty low…and I recently got a double oven, and the top is tiny so it’s supposed to be more energy efficient. Maybe there’s something else you could slow cook at the same time, that way you’d have an excuse to make these 😉