Slow Roasted Plum Tomatoes

These are worth the wait- SO good: Slow Roasted Plum Tomatoes

Yield: 4 servings

Prep Time: 15 min

Cook Time: 2 hours 25 min

Slow Roasted Plum Tomatoes


1 1/2 pounds large plum tomatoes (about 6)
2 to 3 tablespoons olive oil
pinch of dried thyme
1 head garlic, peeled (cloves smashed)
kosher salt
2 tablespoons 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 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.

Nutritional Information per serving:
Serving size: recipe divided by 4
Calories per serving: 92
Fat per serving: 7g
Saturated Fat per serving: 1g
Sugar per serving: 4.5g
Sodium per serving: 9g
Fiber per serving: 2g
Protein per serving: 1.5g
Cholesterol per serving: 0mg
Carbohydrates per serving: 7g

WW POINTS per serving:
Points Plus Program:  3   Old Points Program:2

SOURCE: (via The New Legal Seafoods Cookbook)

One Response to “Slow Roasted Plum Tomatoes”

  1. postedApr 3, 2009 12:30 PM

    Try the same method (but not quite the same cooking duration) with “cherry” or “grape” tomatoes, awesome. They get kinda chewy and caramelized. Yummy and pretty as a garnish for “white” pasta dishes.

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