Aromatic Slow-Roasted Tomatoes

So what I have learned with this second clipping, is that by now, in many cases, it is likely that the clipping is easily found on the Internet.  In other words, I may never have found it in my voluminous food binders, but if searched for properly, I could have had it in an instant on the web.

Food for thought…

Photo: Randy Mayor; Styling: Cindy Barr

From Cooking Light: Slow roasting is one of the best uses for winter tomatoes because it intensifies their sweetness.

 Yield: 8 servings (serving size: 2 tomato halves)


  • 1  tablespoon  sugar
  • 1  tablespoon  extra-virgin olive oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  dried basil
  • 1/2  teaspoon  dried oregano
  • 1/4  teaspoon  freshly ground black pepper
  • 4  pounds  plum tomatoes, halved lengthwise (about 16 medium)
  • Cooking spray


1. Preheat oven to 200°.

2. Combine first 7 ingredients in a large bowl, tossing gently to coat. Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray. Roast at 200° for 7 1/2 hours.

Nutritional Information

Calories: 63
Fat: 2.2g (sat 0.3g,mono 1.3g,poly 0.4g)
Protein: 2g
Carbohydrate: 10.6g
Fiber: 2.8g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 157mg
Calcium: 26mg

Source: David Bonom, Cooking Light, DECEMBER 2009

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