Oven Roasted Tomatoes
These oven roasted tomatoes are so easy to make.
Servings 18
Calories 25kcal
Cost $.23 per ounce
Equipment
Ingredients
- 4 lbs tomatoes
- 1 tbs olive oil
- Several basil leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 250 degrees.
- If the tomatoes are small (e.g. grape, cherry, Roma), cut them in half. If they are larger, cut them in quarters.
- Place the tomatoes cut side up in one layer in a baking dish. You may need more than one baking dish.
- Sprinkle the tomatoes with olive oil, basil, salt, and pepper.
- Roast the tomatoes until they are dry. The small ones will take 2 or 3 hours, while the large ones will take 5 or more hours.
- Refrigerate and use within 3 days, or freeze for up to 6 months.
Nutrition
Calories: 25kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 239mg | Fiber: 1g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 1mg
