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Oven-Roasted Tomatoes

Name: Oven-Roasted Tomatoes
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 16 servings (4 cups).
Cuisine: Europe, Italian
Ingredients: 20 plum tomatoes (about 5 pounds); 1/4 cup olive oil; 5 teaspoons Italian seasoning; 2-1/2 teaspoons salt

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 3 hours + cooling

Makes

16 servings (4 cups)

I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. —Julie Gomez, Downey, California

Oven-Roasted Tomatoes Recipe photo by Taste of Home

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Ingredients

20 plum tomatoes (about 5 pounds)
1/4 cup olive oil
5 teaspoons Italian seasoning
2-1/2 teaspoons salt

Directions

Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt.
Place on racks coated with cooking spray in foil-lined 15x10x1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes start to turn dark brown around edges and are shriveled. Cool for 10-15 minutes. Serve warm or at room temperature.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze option: Place in airtight freezer container; freeze for up to 3 months. Bring tomatoes to room temperature before using.

Nutrition Facts

1/4 cup: 45 calories, 4g fat (0 saturated fat), 0 cholesterol, 373mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.

Oven-Roasted Tomatoes

Total Time

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