Slow-Roasted Cherry Tomatoes

 Recipe

Yield:

2 cups (serving size: 1/2 cup)

Recipe Time

Prep: 5 Minutes
Cook: 2 Hours, 30 Minutes

Nutritional Information

Calories 160
Fat 14 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 250 mg
Calcium 25 mg

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.

Note:

September 2013
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