Slow-Roasted Grape Tomatoes

Slow-Roasted Grape Tomatoes Recipe
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Best way to get summer flavors year-round.

Though we adore the recipe these are based on (David Bonom's Aromatic Slow-Roasted Tomatoes from December 2009), we wanted a faster update. So in place of plum tomatoes went little grape tomatoes, which roast to concentrated sweetness in less than half the time. Serve as they are for a side dish, on crostini with ricotta for an appetizer, or tossed with pasta and oil for a main dish.

Yield:

Serves 8 (serving size: about 1/2 cup)
Total time: 3 Hours, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 3 Hours, 10 Minutes

Nutritional Information

Calories 55
Fat 1.7 g
Satfat 0.2 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 1.4 g
Carbohydrate 8.9 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 157 mg
Calcium 35 mg

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 pounds grape tomatoes, halved lengthwise
Cooking spray

Preparation

1. Preheat oven to 200°.

2. Combine first 7 ingredients, tossing gently to coat. Arrange tomatoes, cut sides up, on a baking sheet coated with cooking spray. Roast at 200° for 3 hours.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Tiffany Vickers Davis,

Cooking Light

October 2013