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Slow Roasted Tomatoes and Garlic

By: NAKANO®  
"Seasoned balsamic rice vinegar, olive oil, garlic cloves, salt and pepper make the perfect roasting seasonings for sweet and bright Roma tomatoes. Enjoy this as a simple side dish with any meal."

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup NAKANO® Seasoned Rice Vinegar - Balsamic Blend
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 medium Roma tomatoes
  • 12 large cloves garlic

Directions

  1. In a large bowl, whisk together vinegar, oil, salt, and pepper; set aside. Fill a large bowl halfway with ice water; set aside.
  2. Trim off stem end of tomatoes. Carefully drop tomatoes and garlic into a large pot of boiling water; cook 1 to 2 minutes. Use a slotted spoon to transfer tomatoes and garlic to ice water; use a knife to peel garlic and tomatoes. Cut tomatoes in half lengthwise; scoop out seeds with fingers. Add garlic and tomatoes to dressing; toss. Use a slotted spoon to transfer tomatoes and garlic (keeping them separated and in a single layer) to a shallow 11x16-inch baking pan; set aside remaining dressing.
  3. Bake in a 300 degree F oven, wrapping garlic in foil after 2 hours. Continue baking until tomatoes are leathery and slightly caramelized, about 1/2 hour more. Cool 5 minutes. Remove garlic from foil. Use a metal spatula to transfer tomatoes and garlic to a serving dish; drizzle with enough dressing to lightly coat. Refrigerate leftover dressing for another use.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 135 | Total Fat: 9.8g | Cholesterol: 0mg

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