Slow-Roasted Tomatoes – a delicious recipe with olive oil, olive oil, tomatoes, Kosher salt, sugar, basalmic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350.
2
Cover a rimmed baking sheet with foil and spread with 3 tablespoons of oil.
3
Cut the tomatoes in half throught the equator (not through the stem). Arrange the halves, cut side up, turning to coat their bottoms with oil.
4
Sprinkle a pinch of salt and sugar over each half, and drizzle with a few drops of the vinegar.
5
Arrange the sliced garlic cloves and thyme over halves as well.
6
Pour the remaining cup of oil over and around the halves.
7
Roast in the center of the oven until tomatoes are concentrated, dark reddish brown ahd quite collapsed, about 3 hours. Let cool and serve warm or at room temperature.
8
Can be refrigerated up to a week.
9
Store the oil separately and use it in cooking.
697
kcal
Calories
71
g
Fat
15
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 cup olive oil, 12 whole tomatoes. stems removed, Kosher salt, and more.
Yes, Slow-Roasted Tomatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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