Middle Eastern•healthy
Roasted Tomatoes
Maureen Abood recipe - Lebanese/Middle Eastern
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 pound tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- 1
Line a baking sheet with parchment paper. Preheat the oven to 275°F.
- 2
Cut the tomatoes; for cherry tomatoes, halve them. For larger tomatoes, cut them in wedges.
- 3
Place the tomatoes in a bowl and gently toss with the olive oil, salt, and pepper.
- 4
Place them on the prepared baking sheet in a single layer with the cut side facing up.
- 5
Bake until much of the juices are evaporated and the tomatoes are somewhat shriveled, from 1 to 2 hours depending on the size of the tomatoes. Start checking at 1 hour.
- 6
Serve immediately or store in the refrigerator in an airtight container with more olive oil drizzled over the top.