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Slow-Roasted Grape Tomatoes

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on time 10 mins
Total time 3 hrs, 10 mins
Yield Serves 8 (serving size: about 1/2 cup)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.