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Slow Roasted Tomatoes

"I found this recipe in Delicious Magazine. I use this recipe as a side to many dishes. Tomato's roasted this way have such an intense flavour. When I have home grown tomatoes, I then triple this recipe and either, skin them when they come out of the oven (keeping the halves intact) or process them for freezing."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 2 1/4 pounds tomatoes (6 vine-ripened tomatoes )
  • 2 garlic cloves, sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon fresh basil (torn, to serve)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Preheat oven to 150°C.

Step 2

Halve tomatoes horizontally and place, the skin-side down, on a baking tray.

Step 3

Add a piece of garlic slice to each half (on top of tomato), sprinkle with the sugar and drizzle the vinegar and oil over the top.

Step 4

Season with salt and pepper and roast in the oven for 1 hour (or a little more if needed) until softened and lightly charred.

Step 5

When ready set aside to cool slightly.

Step 6

(At this stage you can cool completely and freeze for later use as mentioned in description)

Step 7

Serve at room temperature garnished with the basil.

  Nutritional Facts
 
 
  • Serving Size: 1 (178.4 g)
  • Calories 60.6
  • Total Fat - 2.6 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 8.8 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 2.1 g
  • Sugars - 6.6 g
  • Protein - 1.6 g
  • Calcium - 19.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 23.7 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
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