Slow Roasted Vine-Ripened Roma Tomatoes
Capture the essence of summer with these easy to make flavorful slow-roasted tomatoes
They are wonderful as they are, chopped up in pasta or salads, soups or gravies, or perched on your favorite sandwich.
They also make great bruschetta appetizers that go together in a snap once the tomatoes are roasted.
They are wonderful as they are, chopped up in pasta or salads, soups or gravies, or perched on your favorite sandwich.
They also make great bruschetta appetizers that go together in a snap once the tomatoes are roasted.
Ingredients:
Preparation:
Preheat oven to 200°.
Mix the olive oil with all ingredients except tomatoes and allow the flavors to blend for an hour or longer, time permitting.
Slice the tomatoes in half lengthwise and remove the stem end. Spray your baking sheet with non-stick cooking spray and arrange halved tomatoes in pan. I use a small spoon to put the olive oil and garlic bits all over the cut-side of the tomatoes and distribute as evenly as possible. I find that nearly half of the oil drips off and stays in the pan.
Bake for 6 hours or until they are nicely browned and rather sad looking. That's when they are the best!
Yield: 6 servings
3 WEIGHT WATCHERS POINTS PLUS PER SERVING
- 12 Roma tomatoes (or as many as you can fit in your pan), preferably fresh off the vine
- 1/4 cup Olive Oil
- 2 teaspoons Garlic, or to taste, crushed or chopped fine
- 1 tablespoon fresh Italian herbs (Oregano and basil or Italian Seasoning), or 1 teaspoon dried
- 1 teaspoon Sugar
- Salt & Pepper to taste
Preparation:
Preheat oven to 200°.
Mix the olive oil with all ingredients except tomatoes and allow the flavors to blend for an hour or longer, time permitting.
Slice the tomatoes in half lengthwise and remove the stem end. Spray your baking sheet with non-stick cooking spray and arrange halved tomatoes in pan. I use a small spoon to put the olive oil and garlic bits all over the cut-side of the tomatoes and distribute as evenly as possible. I find that nearly half of the oil drips off and stays in the pan.
Bake for 6 hours or until they are nicely browned and rather sad looking. That's when they are the best!
Yield: 6 servings
3 WEIGHT WATCHERS POINTS PLUS PER SERVING
©2011 Laura Delanty, Wife With A Knife - All Rights Reserved
