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Slow-Roasted Cherry Tomatoes Preserved in Olive Oil Slow-Roasted Cherry Tomatoes Preserved in Olive Oil
Slow-Roasted Cherry Tomatoes Preserved in Olive Oil
Slow-Roasted Cherry Tomatoes Preserved in Olive Oil
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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
  1. 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.
  2. 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
2 pints cherry tomatoes
Not Available
3 sprigs fresh thyme
Not Available
6 to 8 basil leaves, torn
Not Available
3 cloves garlic, smashed
Not Available
3/4 cup olive oil (or enough to cover), divided
Not Available
1/2 tsp salt
Not Available
freshly cracked black pepper
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

  1. 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.
  2. 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.