Slow Roasted Tomatoes

Yield: 8 servings (4 cups) - serving size 2 large or 3 small tomato halves (about .5 cup)
Source: WW Magazine, September/October 2005
WW Comments: Roasting turns garden-ripe tomatoes into meltingly soft tidbits. The recipe can easily be doubled or tripled - a good thing since you'll want to eat some right away. Try tossing a few tomato pieces in with a chunky pasta like rigatoni. Freeze the rest of the batch in smal amounts to have on hand for pizzas, soups, or stews.
Amy's Comments: These take forever to roast, but they're easy otherwise. They were mushy (I was impatient, probably should have let them go the entire 3 hours) but tasty in the Roasted Tomato, Pepper, and Onion Quiche.


4 pounds ripe tomatoes (about 12 medium or 8 large)
1 1/2 tablespoons extra-virgin olive oil
4-6 unpeeled garlic cloves (optional)
1 tsp. salt
freshly ground pepper to taste


  1. Preheat the oven to 300F. Line a rimmed baking sheet or jelly-roll pan with foil and spray with nonstick spray.
  2. Halve the tomatoes horizontally. Squeeze out and discard seeds, preserving as much of the juicy tomato pulp as possible.
  3. Place tomato halves cut side up on the baking sheet, with the garlic if desired. (Crowding is OK; the tomatoes will shrink as they cook). Drizzle with the oil and sprinkle with th salt and pepper. Roast until slightly crisped along the edges, 2 1/2 - 3 hours. Allow to cool.
  4. When cool enough to handle, pull off and discard the tomato skins with your fingers (they should come off easily). Squeeze out the garlic pulp, if using, and toss with the tomatoes.


Healthy Units: 1 per serving or core
66 Calories; 3g fat (0g sat fat, 0g trans fat); 0 mg cholesterol; 313 mg sodium; 10g carb; 2g fiber; 2g protein; 11mg calcium.

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