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Slow-Roasted Tomatoes

By: Martha Chayet

"Seasoned with oregano and cheese, Martha Chayet's tomatoes take on a wonderfully intense flavor as they roast in the oven. 'Serve these warm as a side dish,' she suggests from her home in Manchester-by-the Sea, Massachusetts. 'They are very nice with grilled chicken. This dish is good year-round-even in winter, when tomatoes aren't at their best.'"

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

16 plum tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Directions

Remove tomato seeds with a spoon. Place tomatoes, cut side up, on baking sheets coated with nonstick cooking spray. Sprinkle with cheese, oregano, sugar, salt and pepper; drizzle with oil. Bake at 250 degrees F for 2 hours.

Footnotes

Nutritional Analysis: One serving (4 halves) equals 72 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 363 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.