Slow-roasted cherry tomatoes provide a sweet counterbalance for salty, tart preserved lemon in this simple sauce. Toss with pasta or try it as a spread on crostini. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.

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Instructions Checklist
  • Preheat oven to 250 degrees F.

  • Toss tomatoes, onion, oil, salt and pepper in a medium bowl. Spread on a large, rimmed nonreactive baking sheet (see Note). Roast, stirring every 30 minutes, until the tomatoes are very soft, 1 1/4 to 1 1/2 hours.

  • Stir preserved lemon into the roasted tomato mixture.


Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat before serving.

Note: A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking acidic foods, such as lemons or tomatoes, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Nutrition Facts

68 calories; 3.8 g total fat; 0.6 g saturated fat; 206 mg sodium. 395 mg potassium; 8.6 g carbohydrates; 2.6 g fiber; 5 g sugar; 1.6 g protein; 1245 IU vitamin a iu; 30 mg vitamin c; 26 mcg folate; 26 mg calcium; 1 mg iron; 20 mg magnesium;