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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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Ingredients

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Directions

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  • Preheat oven to 250 degrees F.

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  • 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; carbohydrates 8.6g; dietary fiber 2.6g; sugars 4.7g; fat 3.8g; saturated fat 0.6g; vitamin a iu 1245.3IU; vitamin c 29.5mg; folate 26.4mcg; calcium 25.8mg; iron 0.5mg; magnesium 19.6mg; potassium 395.3mg; sodium 206.4mg; thiamin 0.1mg.
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