Oven Roasted Tomatoes
These oven roasted tomatoes are so easy to make.
Cost $.23 per ounce
- 4 lbs tomatoes
- 1 tbs olive oil
- Several basil leaves
- Salt and pepper to taste
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.
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