Directions:
- Preheat oven to 400*F.
- In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.
- Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
- Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.
- Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.
- Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.26 Kcal (918 kJ) | ||
| Calories from fat | 184.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.52g | 32% | |
|---|---|---|---|
| Sodium | 0.43mg | 0% | |
| Potassium | 11.2mg | 0% | |
| Total Carbs | 9.13g | 3% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 155.11 Kcal (649 kJ) | ||
| Calories from fat | 130.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.52g | 32% | |
|---|---|---|---|
| Sodium | 0.3mg | 0% | |
| Potassium | 7.92mg | 0% | |
| Total Carbs | 6.46g | 3% | |
| Sugars | 3.37g | 19% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 0.11g | 0% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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