Ingredients for Slow Roasted Tomato Quarters
- 3 tablespoons olive oil
- Garlic Cloves
- Plum Tomatoes
- 1 teaspoon herbes de Provence
- salt to taste
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How to Make Slow Roasted Tomato Quarters
- Preheat oven to 300°F (150°C).
- Lightly brush a 13x9-inch baking dish with 1 tablespoon olive oil.
- Cut 2 pounds of ripe tomatoes into quarters. Insert a thin slice of garlic into the core of each tomato quarter.
- Arrange the tomato quarters cut-side up in the prepared baking dish.
- Sprinkle generously with 1 teaspoon of herbes de Provence and salt to taste.
- Drizzle with 2 tablespoons of olive oil.
- Roast for 1 ½ to 2 hours, or until the tomatoes are deeply browned at the edges and appear mostly dry.
- Remove from oven and drizzle with the remaining 1 tablespoon of olive oil.
- Let cool completely.
- Transfer the roasted tomatoes to an airtight jar and store in the refrigerator for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
3g
Carbs
0g
