Oven-Roasted Tomatoes

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Oven-Roasted Tomatoes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 28.9
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.4 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.4 g

View full nutritional breakdown of Oven-Roasted Tomatoes calories by ingredient
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Introduction

Load up on Roma tomatoes when they're in season, then dry them in the oven to intensify their flavor and savor them all year round. Load up on Roma tomatoes when they're in season, then dry them in the oven to intensify their flavor and savor them all year round.
Number of Servings: 12

Ingredients

    3 pounds plum (Roma) tomatoes
    2 tablespoons extra virgin olive oil
    3 cloves garlic, minced
    1 t basil, dried
    2 t Chef Meg's Italian Seasoning
    1/2 t black pepper, cracked

Tips

Make large batches when tomatoes are in season, then freeze them for use during winter. Serve them in a sauce over whole wheat pasta, on a sandwich or in a green salad.

They're quite versatile and affordable.
The entire recipe costs about $4, which means each serving is about 32 cents. If you use tomatoes from your own garden, this recipe is even cheaper.


Directions

Preheat oven to 275 degrees. Remove the top and bottom of the tomatoes. Slice to remove the seed area. Discard the inner flesh and seeds. Cut the slices into 2 inch strips. Combine all remaining ingredients and toss with the tomatoes. Roast for 2 hours on a roasting rack. Remove from oven and allow to cool.
1/4 cup per serving.

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Member Ratings For This Recipe



  • 55 of 55 people found this review helpful
    Fay, I found Chef Megs Italian seasoning: 1 tablespoon each: oregano, basil, sage, rosemary, and roasted red pepper flakes. Happy cooking! Julianne - 2/14/10

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  • 17 of 17 people found this review helpful
    Delicious & addictive. There's no need to remove the seeds, though. - 8/23/11

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  • Very Good
    16 of 17 people found this review helpful
    These tomatoes are delicious. I have made them two different ways--roasting them in the oven (per original recipe) and dehydrating them. Had great results with both methods. Dried tomatoes are a tasty addition to my salads and sandwiches. - 8/30/10

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  • Incredible!
    15 of 15 people found this review helpful
    I could not believe how delicious these were! I couldn't understand the part about cutting them into strips, so i just cut off the tops, sliced in half lengthwise, then in quarters lengthwise and scooped out the seeds from the quarters. - 9/9/10

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  • Very Good
    13 of 15 people found this review helpful
    I looked it up and only 135 degrees Celsius are needed. For all those with an electrical stove my tip: dry the tomatoes right after baking or roasting something else, this way the supperplus heat from the baking will be used to dry the tomatoes and you spend less energy, less money, less enviroment! - 9/7/11

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