These are worth the wait- SO good: Slow Roasted Plum Tomatoes.
If you have one of those days where you’re kind of lazing around the house and planning dinner… you might wish to throw these into the oven to slow roast as your side dish for the night.
They’re simply halved plum tomatoes drizzled with olive oil and surrounded by garlic cloves. Halfway through the roasting process, you’ll drizzle a bit of balsamic vinegar on them.
They turn out to be sweet and tangy, and they’re a nice side for grilled meats.
Slow Roasted Plum Tomatoes
These make a sweet and tangy side dish to beef, chicken or pork.
Ingredients
- 1½ pounds (about 6) large plum (Roma) tomatoes
- 2 tablespoons olive oil
- 1 pinch dried thyme
- 1 head garlic, peeled and cloves smashed
- kosher salt, to taste
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 325°F.
- 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.
- 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.
Nutrition
Serving: 1serving, Calories: 110kcal, Carbohydrates: 10g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 302mg, Potassium: 441mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1419IU, Vitamin C: 26mg, Calcium: 33mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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.