Slow-Roasted Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 5 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- Carbohydrate 13 g(4%)
- Fat 12 g(18%)
- Fiber 4 g(15%)
- Protein 3 g(6%)
- Saturated Fat 2 g(8%)
- Sodium 16 mg(1%)
- Calories 158
Preparation Preheat oven to 200°F. Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes. Cooks' note:Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.
Preparation Preheat oven to 200°F. Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes. Cooks' note:Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.
