Slow roasted tomatoes are easy to make and can be made in advance.
Preheat oven to 160°C (or 140°C fan forced). Line a baking sheet with foil or baking paper.
Add 2-3 tablespoons of the oil along with the garlic, herbs, salt and pepper to the sheet. Spread evenly. Arrange the tomatoes face down, brush tops with remaining olive oil, sprinkle with a little salt and sugar.
Bake for 2½ hours, flipping tomatoes half way through. Open oven briefly every 30 minutes to release excess moisture.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 52 | ||
Calories from Fat: 11 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.5mg | 1 % | |
Potassium 588.9mg | 15 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 7.1g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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