Slow-Roasted Grape Tomatoes

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 3 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 55
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.4g
  • Carbohydrate: 8.9g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 157mg
  • Calcium: 35mg

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. 1. Preheat oven to 200°.
  2. 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.

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