Baked Tomatoes with Herbs

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
8 h.
Preparation
Calories:
1
calories
Calories
How many calories can I eat?

Nutritional values

1 gram contains
(Percentage of daily recommendation)
Calorie1 cal.(0 %)
Protein0 g(0 %)
Fat0 g(0 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0.1 g(0 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin K0.2 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate1 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1 mg(1 %)
Potassium9 mg(0 %)
Calcium0 mg(0 %)
Magnesium0 mg(0 %)
Iron0 mg(0 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid0 mg
Cholesterol0 mg
Complete sugar0 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
250
Ingredients
1 kilogram Plum tomato
Sea salt
Fresh herbs (as desired)
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Preparation steps

1.

Rinse tomatoes, remove cores, stalk and seeds. Then place tomatoes on a baking sheet lined with parchment paper and season with salt. Cook for about 6-8 hours in a preheated oven at 110°C (approximately 200°F) with a wooden spoon propping open the oven door. Stir tomatoes every 30 minutes during the cooking time. Tomatoes should be pliable at the end, but not too tough or moist.

2.

Season to taste with fresh, chopped herbs and place in a jar or glass container. Fill with olive oil, so tomatoes are covered. Seal container and let rest for a minimum of 4 weeks. Tip: To preserve for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.

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