Roasted Tomatoes with Garlic & Herbs

16saves
3hours10min


1 person made this

Slow-roasting fresh tomatoes in olive oil concentrates lycopene, the cancer-fighting phytochemical, and makes it more readily available to the body.

Lynn Lewis

Ingredients
Serves: 4 

  • 1.5 kg roma tomatoes, halved lengthways
  • 2 tablespoons olive oil
  • 5 cloves garlic, finely chopped
  • 1/2 cup finely chopped basil
  • 2 tablespoons finely chopped rosemary
  • 1 teaspoon sugar
  • 1 teaspoon salt

Directions
Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

  1. Preheat oven to 120°C. Line a swiss-roll pan with foil.
  2. Toss tomato halves with oil, garlic, basil, rosemary, sugar and salt in a large bowl. Place, cut side up, in prepared pan. Bake for about 3 hours, or until they have collapsed and their skins have wrinkled. Serve at room temperature or refrigerate and serve chilled.

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