Oven-Roasted Tomatoes Recipe
Oven-Roasted Tomatoes Recipe photo by Taste of Home
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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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours + cooling

Ingredients

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

Directions

Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt.
Place on racks coated with cooking spray in foil-lined 15x10x1-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.
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: 45 calories, 4g fat (0 saturated fat), 0 cholesterol, 373mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 20 plum tomatoes (about 5 pounds)
  • 1/4 cup olive oil
  • 5 teaspoons Italian seasoning
  • 2-1/2 teaspoons salt
  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 15x10x1-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

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