Roasted Tomatoes Recipe
Servings: 6
Calories: 330kcal
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Ingredients
- 1 pound tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 275°F.
- Cut the tomatoes; for cherry tomatoes, halve them. For larger tomatoes, cut them in wedges.
- Place the tomatoes in a bowl and gently toss with the olive oil, salt, and pepper.
- Place them on the prepared baking sheet in a single layer with the cut side facing up.
- Bake until much of the juices are evaporated and the tomatoes are somewhat shriveled, from 1 to 2 hours depending on the size of the tomatoes. Start checking at 1 hour.
- Serve immediately or store in the refrigerator in an airtight container with more olive oil drizzled over the top.
Nutrition
Calories: 330kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 2349mg | Potassium: 1082mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3781IU | Vitamin C: 62mg | Calcium: 49mg | Iron: 1mg
