RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1075
| View Recipe |
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| Recipe Name: |
Roasted Tomatoes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
6.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
250 |
Approx. Cost/Serving: |
$0.26
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve atop Soft Polenta. |
| Comments: |
Yields 24 tomatoes.
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Ingredients:
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Directions:
Preheat the oven to 250 degrees. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go.
Bake until the tomatoes are soft and shriveled but still retain some moisture, 5 to 8 hours. Timing will depend on how large, meaty and juicy the tomatoes are. Let cool completely, then arrange the tomatoes in a plastic container, making no more than 2 layers. Add olive oil to cover completely then cover tightly and refrigerate. |
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| Nutrition per Serving: |
| Calories: |
43 |
Total Carbs: |
3.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.2 |
Protein: |
1.01 |
| Fiber: |
1.05 |
Sodium: |
0.08 |
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