Pre-heat oven to 425°F (220°C). If you have a Roast function on your oven, go ahead and use that mode. Just make sure to adjust cooking times to less. Roast the tomatoes to your preferred darkness.
Lay parchment paper on sheet pan and place all tomatoes cut side up. Add garlic. Coat the tomatoes and garlic with salt and pepper. Drizzle olive oil on top of tomatoes and garlic.
Roast tomatoes for about 25-30 minutes, or until the tomatoes are roasted and slightly brown or charred on edges. Allow to cool.
At this point you can use the roast tomatoes halves as a side dish (great alongside scrambled eggs or as appetizers on grilled bread) or jar the tomatoes like this in large chunks or blend the tomatoes and garlic very quickly to your desired texture. Add the tomato sauce to jars and follow these sterilization guidelines.
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|Serving Size: 1 (1361g)|
|Recipe Makes: 1|
|Calories from Fat: 24 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 68mg||2 %|
|Potassium 3225mg||85 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 37g|
|Protein 12g||17 %|
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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: 245
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