Slow Roasted Tomatoes
Juicy slow roasted tomatoes with rosemary.
- 16 medium tomatoes cut in half
- Ground black pepper
- 1/4 tsp Sugar optional
- Rosemary and / or thyme sprigs to your taste
- 2 tbsp olive oil
Preheat oven to fan assisted 110 C / 130 C / 250 F / gas 1.
Line tomatoes on oven tray with the cut side up.
Sprinkle on the salt, pepper, sugar and herbs.
Drizzle on olive oil and roast for 60-90 mins according to the size of your tomatoes.
Larger tomatoes may need a little bit more roasting time. When fresh herbs are not available, I normally add in 1 tbsp of dried mixed herbs.
Serving: 4servings | Calories: 151kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 1166mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4100IU | Vitamin C: 67.4mg | Calcium: 49mg | Iron: 1.3mg