Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F. Coat an 8-inch-square glass baking dish with cooking spray.

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  • 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.

  • Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 week. Stir before using.

Nutrition Facts

16 calories; protein 0.3g; carbohydrates 1.3g; dietary fiber 0.3g; sugars 0.7g; fat 1.1g; saturated fat 0.2g; vitamin a iu 211IU; vitamin c 3.7mg; folate 3.8mcg; calcium 3.8mg; iron 0.1mg; magnesium 3mg; potassium 62.8mg; sodium 89.3mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/19/2015
So versatile! This dressing is so tasty thicker than a normal salad dressing it could also be used on pasta new potatoes jacket potatoes as well as a relish on sandwiches. Would be nice as a dip too. Plus it keeps for a week. I add torn basil to it when it has cooled slightly. Amazing! Read More