Slow Roasted Tomatoes Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 250 F (about 9 hours roasting time)
Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs. (Any combination of herbs that appeals to you can be used.).
Brush cookie sheet very lightly with olive oil. Arrange tomatoes cut-side down on cookie sheet.
After about 8 hours, start checking tomatoes. They're done when skins puff up and tomatoes are reduced in size by at least half. It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.
Let cool.
Slip tomato skins off, collecting tomato meat and juices. Transfer to freezer bags and freeze.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.46 Kcal (345 kJ)
Calories from fat	42.61 Kcal
		% Daily Value*
Total Fat	4.73g	7%
Sodium	11.68mg	0%
Potassium	522.58mg	11%
Total Carbs	9.18g	3%
Sugars	6.25g	25%
Dietary Fiber	2.69g	11%
Protein	2.32g	5%
Vitamin C	29.2mg	49%
Iron	1.1mg	6%
Calcium	50.4mg	5%

Amount Per 100 g
Calories	38.58 Kcal (162 kJ)
Calories from fat	19.94 Kcal
		% Daily Value*
Total Fat	2.22g	7%
Sodium	5.47mg	0%
Potassium	244.51mg	11%
Total Carbs	4.3g	3%
Sugars	2.92g	25%
Dietary Fiber	1.26g	11%
Protein	1.08g	5%
Vitamin C	13.7mg	49%
Iron	0.5mg	6%
Calcium	23.6mg	5%

* 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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