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    You are in: Home / Recipes / Oven Roasted Garden Tomatoes Recipe
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    Oven Roasted Garden Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Chef #operalady46's Note:

    These will keep for 3 weeks in refrigerator. That is plenty of time to give a jar to friends or place a few on pizza, cheese sandwiches, or grilled chicken.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 with rack in middle of oven.
    2. 2
      Rinse the tomatoes and pat them dry with paper towels.
    3. 3
      Cover a large baking sheet with parchment paper.
    4. 4
      Cut tomatoes in half lengthwise and arrange them on the sheet, cut side up, so they are nearly touching. Sprinkle salt over and 1/4 cup of olive oil.
    5. 5
      Roast the tomatoes until they shink but still tender and juices are evaporated, about an hour.
    6. 6
      Cool completely for an hour.
    7. 7
      Place cooled tomatoes in large bowl and toss with the basil.
    8. 8
      Transfer to a large 2 quart glass jar or 2-1 quart jars. Pour enough oil to completely cover the tomatoes. Secure lid and refrigerate up to 3 weeks.

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    Nutritional Facts for Oven Roasted Garden Tomatoes

    Serving Size: 1 (1602 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 189.1
     
    Calories from Fat 128
    68%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 1763.4 mg
    73%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 4.8 g
    19%
    Sugars 9.8 g
    39%
    Protein 3.5 g
    7%

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