This recipe has been featured in a post on The Recipe Girl blog: Slow Roasted Plum Tomatoes.
SLOW- ROASTED PLUM TOMATOES
1½ lbs large plum tomatoes (about 6)
2 to 3 Tbs olive oil
pinch of dried thyme
1 head garlic, peeled (optional)
2 Tbs balsamic vinegar
1. Preheat oven to 325°F.
2. Halve the tomatoes and place them, cut-sides-up, in a pyrex baking pan. Drizzle with the olive oil. Sprinkle with a generous pinch of thyme, and scatter the garlic cloves, if using, in the pan. Sprinkle with salt.
3. Bake for 25 minutes. Lower the heat to 200°F. and cook another 2 hours. After 1 hour, drizzle with the vinegar. Baste occasionally. Remove from the oven, baste again, and let cool.
Calories from Fat 62
Total Fat 7g
Saturated Fat 1g
Dietary Fiber 2g
Net Carbs 5g
WW POINTS: 3
Recipe Source: The New Legal Seafoods Cookbook