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.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Slow Roasted Plum Tomatoes
- 1½ pounds (about 6) large plum tomatoes
- 2 tablespoons olive oil
- 1 pinch dried thyme
- 1 head garlic, peeled and cloves smashed
- kosher salt, to taste
- 2 tablespoons balsamic vinegar
- 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.