Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Slow-Roasted Tomatoes
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- Level: Easy
- Total: 5 hr 10 min
- Active: 10 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 142
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1077 mg
Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.
- Level: Easy
- Total: 5 hr 10 min
- Active: 10 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 142
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1077 mg
Ingredients
Directions
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
- Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
- Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.
