Moira Hodgson's Roasted Tomatoes
Updated May 6, 2025
- Total Time
- 3 hours
- Rating
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Ingredients
- 8large ripe tomatoes, cut in half horizontally
- ½cup extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- 2cloves garlic, minced
- 3tablespoons fresh Italian parsley or basil, snipped with scissors
Nutritional analysis per serving (8 servings)
150 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 395 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Place the tomatoes on a baking sheet, cut-side up. Sprinkle with the olive oil and add salt and pepper to taste.
- Step 2
Bake for two to three hours, or until tomatoes begin to collapse and caramelize. Sprinkle with garlic halfway through the cooking time or at the very end, and add either the parsley or the basil before serving. Serve the tomatoes hot or at room temperature.
Private Notes
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