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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Slow-Roasted Tomatoes

 
One serving costs about $1.21

$1.21 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish
spoonacular Score:65%

Spoonacular Score: 65%

 

You can never have too many side dish recipes, so give Slow-Roasted Tomatoes a try. One serving contains 150 calories, 5g of protein, and 9g of fat. This recipe serves 4 and costs $1.21 per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. If you have basil, salt, sandwich bread, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is good. Try Slow-Roasted Tomatoes, Slow Roasted Tomatoes, and Slow Roasted Tomatoes for similar recipes.

Ingredients

Servings:
0.1 tsps
0.1 tsps basil
basil
1 cup
1 cup basil leaves
basil leaves
4
4  garlic cloves
garlic cloves
2 Tbsps
2 Tbsps olive oil
olive oil
0.25 cups
0.25 cups parmesan cheese
parmesan cheese
0.03 tsps
0.03 tsps parsley
parsley
some
some salt
salt
2 lb
2 lb tomatoes
tomatoes
1 slice
1 slice white sandwich bread
white sandwich bread
0.1 tsps basil
0.1 tsps
basil
1 cup basil leaves
1 cup
basil leaves
4  garlic cloves
4
garlic cloves
2 Tbsps olive oil
2 Tbsps
olive oil
0.25 cups parmesan cheese
0.25 cups
parmesan cheese
0.03 tsps parsley
0.03 tsps
parsley
some salt
some
salt
2 lb tomatoes
2 lb
tomatoes
1 slice white sandwich bread
1 slice
white sandwich bread

Equipment

food processor
food processor
baking pan
baking pan
oven
oven
food processor
food processor
baking pan
baking pan
oven
oven


Instructions

  1. Prepare the tomatoes. Adjust oven rack to lower-middle position and heat oven to 325 degrees f. Add 2 T. oil to a 13 x 9-inch nonreactive baking pan (such as glass or ceramic). Sprinkle half the garlic and half the basil over the bottom of the pan. Add the tomatoes to the pan and season lightly with salt. Sprinkle with the remaining garlic and basil. Drizzle with the remaining olive oil. Bake for 1 1/2 hours.
  2. For the breadcrumbs: While the tomatoes are baking, place the bread in a food processor and pulse to make breadcrumbs. Heat 1 T. olive oil in a small skillet over medium heat. Add the breadcrumbs and saute, stirring fairly constantly until browned and crisp, about 10 minutes. Set aside to cool completely. When cool add Parmesan, basil and parsley. Serve the breadcrumbs sprinkled on the tomatoes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.39
Ingredient
1 cup basil leaves
4 garlic cloves
2 tablespoons olive oil
¼ cups parmesan cheese
2 pounds tomatoes
1 slice white sandwich bread
Price
$0.94
$0.27
$0.33
$0.53
$3.41
$0.09
$5.57

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
149 Calories
5g Protein
9g Total Fat
13g Carbs
22% Health Score
Limit These
Calories
149
7%

Fat
9g
14%

  Saturated Fat
2g
13%

Carbohydrates
13g
4%

  Sugar
6g
7%

Cholesterol
4mg
1%

Sodium
336mg
15%

Get Enough Of These
Protein
5g
10%

Vitamin K
47µg
45%

Vitamin A
2258IU
45%

Vitamin C
33mg
40%

Manganese
0.42mg
21%

Potassium
580mg
17%

Vitamin E
2mg
15%

Calcium
129mg
13%

Fiber
3g
12%

Vitamin B6
0.24mg
12%

Folate
45µg
11%

Phosphorus
112mg
11%

Copper
0.18mg
9%

Vitamin B3
1mg
9%

Vitamin B1
0.13mg
9%

Magnesium
33mg
8%

Iron
1mg
7%

Vitamin B2
0.09mg
5%

Zinc
0.69mg
5%

Selenium
3µg
5%

Vitamin B5
0.29mg
3%

Vitamin B12
0.08µg
1%

covered percent of daily need

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