Slow Roasted Tomatoes
Using a low heat on your oven, you roast these tomatoes slowly allowing all their sweet flavor to concentrate!
Servings 10
Calories 50kcal
Equipment
Ingredients
- 6 cups Roma tomatoes cut in half lengthwise
- 2 tablespoons extra virgin olive oil as needed to drizzle
- 1 teaspoon salt
Instructions
- Preheat oven to 250.
- Cut tomatoes in half lengthwise and scoop out the seeds. Lay them in a single layer on a baking sheet, lightly coated with oil. Drizzle a little olive oil over the tomatoes and sprinkle with salt.
- Bake for 2-3 hours, or until they are soft and tender, with the consistency of dried prunes. The timing varies depending on how juicy your tomatoes are.
- Cool to room temperature and pack into a freezer jar or bag to use later, or refrigerate and use within about 5 days.
Notes
There really aren't any measurements in this recipe. Use as many tomatoes as you have, drizzle them with olive oil, and sprinkle with salt.
Can add herbs like rosemary or thyme.
You can cover them with extra olive oil when you store them in the fridge.
Nutrition
Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 240mg | Potassium: 337mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1182IU | Vitamin C: 19mg | Calcium: 14mg | Iron: 0.4mg