Slow-Roasted Tomatoes and Basil
Updated May 6, 2025
- Total Time
- 3 hours 30 minutes
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Ingredients
- 24plum tomatoes, halved lengthwise
- 1tablespoon extra-virgin olive oil
- ½cup chopped onion
- 3large cloves garlic, chopped
- ¼teaspoon red pepper flakes
- 10basil leaves, torn
- ¼teaspoon sugar
- Salt to taste
Nutritional analysis per serving (4 servings)
112 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 4 grams protein; 932 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 250 degrees. Take a sheet pan large enough to hold tomatoes in a single layer and line it with parchment paper. Arrange tomatoes, cut side up, in pan.
- Step 2
Heat oil in heavy skillet. Add onion and cook over low heat until tender but not brown. Stir in garlic, cook a few minutes longer, and then remove from heat.
- Step 3
Scatter onion and garlic over tomatoes along with pepper flakes, basil, sugar and salt. Place in oven and roast uncovered about 3 hours, until tomatoes are cooked but hold their shapes. Allow tomatoes to cool, slip off skins, then use in recipes or freeze in containers for future use.
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