Slow-Roasted Plum Tomatoes With Garlic and Oregano

roasted-tomatoes-garlic-oregano
Photo by Marcus Nilsson
Slow-Roasted Plum Tomatoes With Garlic and Oregano 3.1 44 5 1
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  • Makes 3 cups
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    Nutritional Information

    Per Serving

    • Calories 74 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 244 mg
    • Protein 1 g
    • Carbohydrate 3 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 13 mg

Heat oven to 300° F. Place the tomatoes (cut-side up), oregano, and garlic in a 3-quart baking dish. Drizzle with the oil, 1 teaspoon salt, and ½ teaspoon pepper.

Roast until the tomatoes are slightly reduced in size and the skins are puckered, 1 hour, 45 minutes to 2 hours.

Refrigerate in an airtight container for up to 5 days.

Ingredients

  1. Check 8 plum tomatoes (about 2 pounds), halved
  2. Check 2 sprigs fresh oregano
  3. Check 4 cloves garlic
  4. Check 1/4 cup olive oil
  5. Check kosher salt and black pepper

Directions

  1. Heat oven to 300° F. Place the tomatoes (cut-side up), oregano, and garlic in a 3-quart baking dish. Drizzle with the oil, 1 teaspoon salt, and ½ teaspoon pepper.
  2. Roast until the tomatoes are slightly reduced in size and the skins are puckered, 1 hour, 45 minutes to 2 hours.
  3. Refrigerate in an airtight container for up to 5 days.