Related recipes: Appetizers, Corn-Free, Dairy-Free, Easy,
Egg-Free, Fall, Garlic,
Holiday and Festive, Low-Carb, Low-Fat,
Low-Sodium, Soy-Free, Summer,
Tomatoes, Vegan, Vegetarian, Wheat-Free
Make these when tomatoes are in season. The slow roasting gives
them an incredible flavor: serve with little toasts, or chop them up and toss with pasta or
couscous.
Preparation facts
Servings: 10
Yield: 20 tomato halves
Ingredients
2 lbs (910g) Roma tomatoes, fresh and in season (about 10
tomatoes)
3 cloves garlic, minced
2 Tbs (30mL) extra–virgin olive oil
Directions
Preheat oven to 200°F (95°C).
Carefully cut tomatoes in half lengthwise and place cut side up on a
shallow baking pan or cookie sheet. Drizzle olive oil and sprinkle minced garlic over
tomatoes. Add a bit of salt and pepper, to taste.
Bake, uncovered for 4 hours or more. The tomatoes should be fairly
shriveled looking and very aromatic.
Cool to room temperature and serve as an appetizer on crackers or thin
slices of French bread.
Nutrition facts
Serving Size 1 serving
Calories 42
Calories from Fat 25 (61%)
% Daily Value*
4%Total Fat 3g
2%Saturated
Fat 0.4g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
0%Cholesterol 0mg
0%Sodium 5mg
6%Potassium 219mg
1%Total
Carbohydrate 4g
4%Dietary
Fiber 1.1g
Sugars 2g
Sugar Alcohols 0g
2%Protein 1g