Slow roasted tomatoes
They may take a while to cook, but these slow roasted tomatoes are hands off and so worth the wait!
Servings: 4 as side - see notes
Calories: 15kcal
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Ingredients
- 4 oz cherry tomatoes or grape tomatoes
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon olive oil virgin or extra virgin
Instructions
- Preheat oven to 225F/105C.
- Slice the tomatoes in half lengthwise and sit them in a roasting dish, cut side up (I usually leave them just attached to their 'pair' to help stay flat but not needed).
- Sprinkle over the oregano, salt and pepper then drizzle over the olive oil.
- Roast for approximately 1 ½ - 2 hours (depending on the size of the tomatoes) until they look a bit shriveled but not browning or too dry. If not using right away, they can be stored in the fridge, under olive oil if storing more than a day or two.
Video
Notes
Note - this recipe makes a relatively small quantity, enough for around 4 people to use on sandwiches etc or for 1-2 pasta dishes. Multiply up quantities as needed.
Nutrition
Calories: 15kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 75mg | Potassium: 61mg | Vitamin A: 140IU | Vitamin C: 6.4mg | Calcium: 3mg | Iron: 0.2mg
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