Rating: 3.5 stars
59 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 15
  • 2 star values: 14
  • 1 star values: 6

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
5 mins
total:
2 hrs 5 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

74 calories; fat 7g; saturated fat 1g; sodium 244mg; protein 1g; carbohydrates 3g; sugars 2g; fiber 1g; calcium 13mg.
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