Health

Slow-Roasted Cherry Tomatoes

slow-roasted-cherry-tomatoes Photo: Levi Brown

Ingredients

  • 4 cups cherry or grape tomatoes
  • 4 sprigs fresh thyme
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

Preparation


1. Preheat oven to 250°F. Arrange cherry tomatoes in a single layer in a 9-by-13-inch glass or ceramic baking dish. Top with thyme sprigs, garlic and shallot; season with salt and pepper. Drizzle with olive oil and stir to combine.

2. Bake, stirring occasionally, until tomatoes pop and ooze, 2 1/2 to 3 hours. Remove baking dish from the oven and discard thyme sprigs. Use immediately or let cool and transfer to a covered container. Refrigerate until ready to use. Tomatoes will keep for 3 days.


  • Prep Time:
  • Cook Time:
  • Yield: 2 cups (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 160
Fat per serving: 14g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 9g
Fiber per serving: 2g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 250mg
Calcium per serving: 25mg