Oven-Roasted Tomatoes Recipe
Oven-Roasted Tomatoes Recipe photo by Taste of Home

Oven-Roasted Tomatoes Recipe

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I love tomatoes, and these are healthy and versatile. You can use them in sandwiches, omelets and to top broiled chicken. —Julie Tilney, Downey, California
TOTAL TIME: Prep: 20 min. Bake: 3 hours + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 3 hours + cooling
MAKES: 16 servings

Ingredients

  • 20 plum tomatoes (about 5 pounds)
  • 1/4 cup olive oil
  • 5 teaspoons Italian seasoning
  • 2-1/2 teaspoons salt

Nutritional Facts

1/4 cup equals 45 calories, 4 g fat (trace saturated fat), 0 cholesterol, 373 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt.
  2. Place on racks coated with cooking spray in foil-lined 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes are deep brown around the edges and shriveled. Cool for 10-15 minutes. Serve warm or at room temperature.
  3. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Bring tomatoes to room temperature before using. Yield: 4 cups.
Originally published as Slow-Roasted Tomatoes in Healthy Cooking August/September 2011, p58

Nutritional Facts

1/4 cup equals 45 calories, 4 g fat (trace saturated fat), 0 cholesterol, 373 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.

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