Oven-Roasted Tomatoes Recipe

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Ingredients:

Serving

3 (28-oz.) cans whole tomatoes, drained and halved
3/4 cup coarsely chopped sweet onion
1/2 cup loosely packed fresh basil leaves, chopped
1/3 cup olive oil
5 large garlic cloves, halved
1 1/2 tsp dried oregano
1/2 tsp freshly ground pepper

Directions:

Preheat oven to 300°. Place tomato halves in a colander, and press gently to remove excess liquid.
Stir together tomatoes, onion, and remaining ingredients in a large bowl. Place tomato mixture in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
Bake at 300° for 2 1/2 to 3 hours or until tomato mixture is deep red and lightly browned, stirring every 45 minutes. Cool in pan on a wire rack 15 to 20 minutes or until completely cool. Store in an airtight container in refrigerator up to 3 days.
To freeze: Place tomato mixture in an airtight container, and freeze up to 3 months. Thaw in refrigerator 24 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	756.97 Kcal (3169 kJ)
Calories from fat	668 Kcal
		% Daily Value*
Total Fat	74.22g	114%
Sodium	22.08mg	1%
Potassium	542.47mg	12%
Total Carbs	24.68g	8%
Sugars	11.65g	47%
Dietary Fiber	4.1g	16%
Protein	4.14g	8%
Vitamin C	27.6mg	46%
Iron	1.3mg	7%
Calcium	121.4mg	12%

Amount Per 100 g
Calories	206.82 Kcal (866 kJ)
Calories from fat	182.51 Kcal
		% Daily Value*
Total Fat	20.28g	114%
Sodium	6.03mg	1%
Potassium	148.21mg	12%
Total Carbs	6.74g	8%
Sugars	3.18g	47%
Dietary Fiber	1.12g	16%
Protein	1.13g	8%
Vitamin C	7.5mg	46%
Iron	0.4mg	7%
Calcium	33.2mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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