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Slow-Roasted Tomatoes Recipe
Aug 25, 2011 @ 3:40 PM
Posted by
Daily Value: 3%
Servings: 4
Low-Carb, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 61Daily Value: 3%
Servings: 4
Low-Carb, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 7g | 10% |
| Saturated | 1g | 5% |
| Carbs | 0g | 0% |
| Fiber | 0g | 0% |
| Sugars | 0g | 0% |
| Protein | 0g | 0% |
| Sodium | 1mg | 0% |
| Calcium | 1mg | 0% |
| Magnesium | 0mg | 0% |
| Potassium | 1mg | 0% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 0% |
| Vitamin A | 7IU | 0% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 0% |
| Folic Acid (B9) | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 4µg | 5% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Popular Recipes
Yasmin Fahr
I love everything there is about tomatoes — I even eat them like apples. Everything, that is, except for sun-dried tomatoes. I don't know whether it's the chewy texture or the intense flavor (which doesn't taste like a tomato to me), but I really don't like them. It's the one ingredient that can steer me away from a dish.
However, this recipe is as close to a sun-dried tomato as I can get. I only cook them for 2 ½ hours so that they still retain some of their juices but have a more concentrated flavor. If you'd like, you can continue to cook them for 3-4 hours total, so that they shrivel up and more closely resemble a sun-dried tomato (or oven-dried tomato rather). I use these in pastas, with grilled pork, steak, chicken, or quickly cooked fish. To be honest, I also just eat them as they are.
INGREDIENTS
- 7-8 plum tomatoes, preferably San Marzano, trimmed and halved lengthwise
- ¼ teaspoon evaporated cane sugar
- ½ teaspoon dried mint or 1 sprig of fresh rosemary, roughly chopped
- Pinch of dried red chile flakes (optional)
- Extra-virgin olive oil
- Salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to its lowest setting, usually around 200 degrees. Line a baking sheet with foil and place the tomatoes on it, cut side up. Distribute all of the remaining ingredients evenly over the tomatoes, just using a tiny drizzle of olive oil. Place in the oven and cook for 2 ½ hours or longer if desired.
Recipe Details
Total time: 2 ½ hours
Servings: 4
