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.

Makes 1 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

12 ounces plum tomatoes, halved lengthwise and cored
1 tablespoon chopped garlic
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning mix
1 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons sherry vinegar or red-wine vinegar

1. Preheat oven to 300°F. Coat an 8-inch-square glass baking dish with cooking spray.
2. 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.
3. Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.

NUTRITION INFORMATION: Per 2-tablespoon serving: 19 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 99 mg sodium; 59 mg potassium.


Exchanges: Free food


0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week. Stir before using.

A bit like tomato sauce for your salad, but still a great taste for a low fat dressing!

Anonymous, Baku

It was a bit too tangy for me, but I really enjoyed the roasted tomato flavor.

Michele