Slow Roasted Italian Tomatoes
These simple oven-roasted tomatoes taste amazing. It's like tomato candy - and the perfect way to save tomatoes before they go bad! Enjoy them alone or on crostini with ricotta and an olive oil drizzle.
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Servings: 2 cups
Calories: 31kcal
Ingredients
- 1 pint grape tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 225 degrees.
- Wash tomatoes and slice in half, then place bowl. Add garlic powder, dried basil, salt and pepper, then olive oil. Stir gently to combine.1 pint grape tomatoes, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon olive oil
- Bake at 225 degrees for 2 1/2 hours.
- After baking, remove from oven and let cool thoroughly. Store in a tightly sealed container in fridge for up to two weeks.
Notes
- These oven roasted tomatoes are perfect for any grape tomatoes, cherry tomatoes, or Roma tomatoes. They don't work quite as well for beefsteak type tomatoes. If you make this with larger tomatoes, just increase the cooking time, but the temperature doesn't change. For cherry tomatoes, bake for 3 hours, and for Roma tomatoes roast for 4 hours.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1/4 cup | Calories: 31kcal | Carbohydrates: 3.4g | Protein: 0.8g | Fat: 1.8g | Sodium: 77mg | Fiber: 1g | Sugar: 2.1g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.