Slow-Roasted Tomatoes with Lemon Oregano Olive Oil

Name: Slow-Roasted Tomatoes with Lemon Oregano Olive Oil Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 1 pint grape tomatoes; 2 tsp. granulated sugar; 1/2 tsp. salt; 1/4 tsp. black pepper; 1/3 c. olive oil; 2 cloves garlic minced; 2 fresh basil leaves ripped into smaller pieces; 12 fresh oregano leaves; 2 fresh oregano leaves minced; zest and juice from 1 lemon

Minutes to Prepare: 15
Minutes to Cook: 120

Number of Servings: 4

Ingredients

1 pint grape tomatoes2 tsp. granulated sugar1/2 tsp. salt1/4 tsp. black pepper1/3 c. olive oil2 cloves garlic, minced2 fresh basil leaves, ripped into smaller pieces12 fresh oregano leaves2 fresh oregano leaves, mincedzest and juice from 1 lemon

Directions

Rinse tomatoes; cut in half lengthwise. Place tomato halves in bowl. Add sugar, salt, and pepper; toss to coat. Arrange tomato halves cut side down on baking tray (make sure baking tray is deep enough to hold liquid).

Cook oil and garlic on medium low heat. When garlic is slightly browned, add basil and whole oregano. Cook until fragrant. Pour oil with garlic and herbs over tomatoes on baking sheet. Roast tomatoes at 250 degrees Farenheit for 2 hours.

Remove tomatoes individually from baking sheet, placing in bowl for storage. Pour remaining oil and solids into a bowl through a mesh strainer, discarding herbs and garlic. Stir minced oregano, lemon zest, and lemon juice into oil. Pour oil over tomatoes. Can be stored in refrigerator for 3 days. Before serving, let sit out to room temperature.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NRU1286.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 182.5
Total Fat: 17.8 g
Cholesterol: 0.0 mg
Sodium: 116.3 mg
Total Carbs: 6.1 g
Dietary Fiber: 0.0 g
Protein: 0.0 g

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