Created by: Tisme
Created on April 15, 2017
Categories: Side Dishes, Fruit, Tomato, Australian, Italian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Freezer (OAMC), Entertaining, Summer, Weeknight Meals, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian (more)
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."
|Add to Recipebook||Add Your Photo|
|Add to Menu||Add Private Note|
|Add to Shopping List||Add to Planner|
|Rate / Review Recipe (0)||Send to Email|
|Save recipe / favorites||Print This Recipe|
Prep Time: 10mPT10M
Cook Time: 60mPT60M
- 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.
Preheat oven to 150°C.
Halve tomatoes horizontally and place, the skin-side down, on a baking tray.
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.
Season with salt and pepper and roast in the oven for 1 hour (or a little more if needed) until softened and lightly charred.
When ready set aside to cool slightly.
(At this stage you can cool completely and freeze for later use as mentioned in description)
Serve at room temperature garnished with the basil.
- 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