How To Make Oven Roasted Tomatoes
Plum tomatoes are perfect for making sauces and here’s proof: oven-roasted tomatoes that you can use for pasta, as a dip, or whatever calls for it!
Ingredients
- 1tbspextra virgin olive oil
- 4garlic cloves,peeled and thinly sliced
- 8fresh thyme sprigs
- 4fresh rosemary sprigs
- salt and freshly cracked pepper,to taste
- 4lbsplum tomatoes
Instructions
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Preheat the oven to 450 degrees F.
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Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, salt, and pepper.
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Cut the tomatoes in half horizontally and remove the stems.
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Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.
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Roast in the oven for about 30-35 minutes until the tomatoes wilt, wrinkle, and become softened. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them.
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When done, remove from the oven and let them cool.
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The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes.
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Adjust salt as needed and place in a jar or use right away.
Nutrition
- Calories:Â 75.49kcal
- Fat:Â 2.71g
- Saturated Fat:Â 0.45g
- Monounsaturated Fat:Â 1.53g
- Polyunsaturated Fat:Â 0.47g
- Carbohydrates:Â 12.60g
- Fiber:Â 4.23g
- Sugar:Â 6.84g
- Protein:Â 2.76g
- Sodium:Â 627.72mg
- Calcium:Â 55.94mg
- Potassium:Â 672.01mg
- Iron:Â 1.61mg
- Vitamin A: 121.41µg
- Vitamin C:Â 42.16mg
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