Slow-Roasted Cherry Tomatoes

Yield: 2 cups (serving size: 1/2 cup)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

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

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. 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. 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.
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