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vegetable or olive oil
8 plum tomatoes
1 tbsp olive oil
2 tsp dried rosemary
1/2 tsp salt
Preheat oven to 300F (150C). Line a large, rimmed baking sheet with foil, then spray with oil. Slice tomatoes in half lengthwise. Place cut side up on foil. Drizzle with olive oil. Crumble rosemary overtop and sprinkle with salt. Bake in centre of preheated oven, without turning, until tomatoes are slightly shrivelled and edges start to brown, 1 1/2 to 2 hours. When cool, cover and refrigerate up to 4 days or freeze up to 1 month. Tomatoes water out a little when defrosted. Good in pasta sauces, soups or sandwiches, or scattered over pizza.
Calories 15, Protein 0.3g, Carbohydrates 1.5g, Fat 1.1g, Sodium 75mg.
These make a tart 'n' tangy side dish with grilled chicken or beef. Or toss a handful into salads or tuck into your favourite sandwich for a flavour booster.