By Andrea Davidson
Oven-Roasted Tomatoes
This recipe can easily be increased. The important thing is to use a baking dish or pan big enough so that they tomatoes are not too crowded. You want room between them for the moisture to escape, which concentrates the tomato flavor. If you use a metal pan, make sure it’s not aluminum or made of another material that might react with the acidic fruits. And it’s up to you if you want to cut out the stems before roasting or not. You can see here I did some, but not the others (for whatever reason was running through my mind at the time.) The herbs can vary as well; basil, oregano, or marjoram all pair nicely with tomatoes.
Updated at: Thu, 17 Aug 2023 02:36:10 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Nutrition per serving
Calories343.6 kcal (17%)
Total Fat29.7 g (42%)
Carbs20.1 g (8%)
Sugars11 g (12%)
Protein4.4 g (9%)
Sodium798.9 mg (40%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Preheat the oven to 325ºF (165ºC.)
Step 2
2. Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, and salt and pepper.
Step 3
3. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems, if you wish. Toss the tomatoes with the oil and seasonings, then lay them cut side down in the dish.
Step 4
4. Bake until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they'll take between 1 to 2 hours to cook.
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