Slow Roasted Tomatoes and Garlic Recipe - Allrecipes.com
Slow Roasted Tomatoes and Garlic Recipe

Slow Roasted Tomatoes and Garlic

Recipe by  

"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 makes 6 servings Change Servings
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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.
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Nutrition

  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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