Tuesday, March 5, 2013

aromatic slow-roasted tomatoes


AROMATIC SLOW-ROASTED TOMATOES


 from The New Way to Cook Light

Serve alongside roast beef or lamb, seared steak, or fish, or make Slow-Roasted Tomato Sauce (recipe below) and toss with pasta.

1 Tablespoon sugar (I substituted 1 Tablespoon honey)
1 Tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 pounds plum tomatoes, halved lengthwise (about 16 medium plum tomatoes)
Cooking spray
Preheat oven to 200˚F.

Combine first 7 ingredients in a large bowl, tossing gently to coat. Arrange tomatoes, cut sides up, on a baking sheet coated with cooking spray.



Roast at 200˚F for 7 1/2 hours. Serves 8 (serving size: 4 tomato halves).

Calories 63; Fat 2.2g (Sat. 0.3g, Mono 1.3g, Poly 0.4g), Protein 2g; Carb 10.6g; Fiber 2.8g; Chol 0mg; Iron 0.7mg; Sodium 157mg, Calc 26mg
SLOW-ROASTED TOMATO SAUCE

Process slow-roasted tomatoes until smooth; put through a food mill. Heat a medium saucepan over medium heat. Add 2 teaspoons extra-virgin olive oil, swirl to coat. Add 1 large garlic clove, sliced, to pan; cook 2 minutes, stirring constantly. Stir in tomato puree.

Simmer 1 hour or until sauce is reduced to 1 3/4 cups, stirring occasionally. Serves 6 (serving size: about 1/3 cup).

Calories 98; Fat 4.4g (Sat. 0.6g, Mono 2.9g, Poly 0.6g), Protein 2.7g; Carb 14.3g; Fiber 3.7g; Chol 0mg; Iron 0.9mg; Sodium 209mg, Calc 35mg

AROMATIC SLOW-ROASTED TOMATOES from The New Way to Cook Light

Serve alongside roast beef or lamb, seared steak, or fish, or make Slow-Roasted Tomato Sauce (recipe below) and toss with pasta.

1 Tablespoon sugar (I substituted 1 Tablespoon honey)
1 Tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 pounds plum tomatoes, halved lengthwise (about 16 medium plum tomatoes)
Cooking spray
Preheat oven to 200˚F.

Combine first 7 ingredients in a large bowl, tossing gently to coat. Arrange tomatoes, cut sides up, on a baking sheet coated with cooking spray.



Roast at 200˚F for 7 1/2 hours. Serves 8 (serving size: 4 tomato halves).

Calories 63; Fat 2.2g (Sat. 0.3g, Mono 1.3g, Poly 0.4g), Protein 2g; Carb 10.6g; Fiber 2.8g; Chol 0mg;  Iron 0.7mg; Sodium 157mg, Calc 26mg
SLOW-ROASTED TOMATO SAUCE

Process slow-roasted tomatoes until smooth; put through a food mill. Heat a medium saucepan over medium heat. Add 2 teaspoons extra-virgin olive oil, swirl to coat. Add 1 large garlic clove, sliced, to pan; cook 2 minutes, stirring constantly. Stir in tomato puree.

Simmer 1 hour or until sauce is reduced to 1 3/4 cups, stirring occasionally. Serves 6 (serving size: about 1/3 cup).

Calories 98; Fat 4.4g (Sat. 0.6g, Mono 2.9g, Poly 0.6g), Protein 2.7g; Carb 14.3g; Fiber 3.7g; Chol 0mg;  Iron 0.9mg; Sodium 209mg, Calc 35mg

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