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.

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Associated Recipes

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F.

    Advertisement
  • 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.

Tips

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;