Slow-Roasted Cherry Tomatoes Preserved in Olive Oil
Recipe - Welcome
Slow-Roasted Cherry Tomatoes Preserved in Olive Oil
0
Servings2
Cook Time190 Minutes
Calories91
Ingredients
2 pints cherry tomatoes
3 sprigs fresh thyme
6 to 8 basil leaves, torn
3 cloves garlic, smashed
3/4 cup olive oil (or enough to cover), divided
1/2 tsp salt
freshly cracked black pepper
Directions
- Preheat oven to 225° F. Rinse and dry tomatoes. Cut tomatoes into halves. Spread onto large baking sheet. Add thyme, basil and garlic. Drizzle with 3 tablespoons olive oil. Sprinkle with salt and pepper. Toss until coated. Roast for 3 hours.
- Remove garlic and herbs. Season to taste, as needed. Add tomatoes to sterilized jars. Submerge tomatoes with olive oil. Store in fridge for up to 18 days. The olive oil will harden in the refrigerator. Allow to come to room temperature before serving.
Nutritional Information
Calories: 91, Fat: 1 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 76 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 1 g.
0 minutes
Prep Time
190 minutes
Cook Time
2
Servings
91
Calories
Shop Ingredients
Makes 2 servings
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Nutritional Information
Calories: 91, Fat: 1 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 76 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 1 g.
Directions
- Preheat oven to 225° F. Rinse and dry tomatoes. Cut tomatoes into halves. Spread onto large baking sheet. Add thyme, basil and garlic. Drizzle with 3 tablespoons olive oil. Sprinkle with salt and pepper. Toss until coated. Roast for 3 hours.
- Remove garlic and herbs. Season to taste, as needed. Add tomatoes to sterilized jars. Submerge tomatoes with olive oil. Store in fridge for up to 18 days. The olive oil will harden in the refrigerator. Allow to come to room temperature before serving.