Roasted Tomato & Preserved Lemon Sauce

Roasted Tomato & Preserved Lemon Sauce

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From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups cherry tomatoes, halved
  • 1 small onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup finely diced rinsed preserved lemon rind and/or pulp

Preparation

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  • Ready In

  1. Preheat oven to 250°F.
  2. 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, 1¼ to 1½ hours.
  3. 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 information

  • Serving size: ½ cup
  • Per serving: 68 calories; 4 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 26 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1,245 IU vitamin A; 30 mg vitamin C; 26 mg calcium; 1 mg iron; 206 mg sodium; 395 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

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