Invest a little extra time in this recipe to slow-roast the tomatoes and you're rewarded with a rich, earthy flavor with almost no fat.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Coat an 8-inch-square glass baking dish with cooking spray.

  • Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl. Spread the tomatoes in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.

  • Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.


Make Ahead Tip: Cover and refrigerate for up to 1 week. Stir before using.

Nutrition Facts

16 calories; protein 0.3g 1% DV; carbohydrates 1.3g; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.7g; fat 1.1g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 211IU 4% DV; vitamin c 3.7mg 6% DV; folate 3.8mcg 1% DV; calcium 3.8mg; iron 0.1mg; magnesium 3mg 1% DV; potassium 62.8mg 2% DV; sodium 89.3mg 4% DV; thiaminmg 1% DV.

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Rating: 5 stars
So versatile! This dressing is so tasty thicker than a normal salad dressing it could also be used on pasta new potatoes jacket potatoes as well as a relish on sandwiches. Would be nice as a dip too. Plus it keeps for a week. I add torn basil to it when it has cooled slightly. Amazing! Read More