Slow Roasted Tomatoes
Recipe: #25923
April 15, 2017
Categories: Side Dishes, Tomato, Australian, Italian, 5 Ingredients Or Less, Oven Bake Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.