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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Ingredient Checklist


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.

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Nutrition Facts

68 calories; protein 1.6g 3% DV; carbohydrates 8.6g 3% DV; dietary fiber 2.6g 10% DV; sugars 4.7g; fat 3.8g 6% DV; saturated fat 0.6g 3% DV; cholesterol 0mg; vitamin a iu 1245.3IU 25% DV; vitamin c 29.5mg 49% DV; folate 26.4mcg 7% DV; calcium 25.8mg 3% DV; iron 0.5mg 3% DV; magnesium 19.6mg 7% DV; potassium 395.3mg 11% DV; sodium 206.4mg 8% DV; thiamin 0.1mg 7% DV.