Slow Roasted Tomatoes

[carol]

SLOW ROASTED TOMATOES

About the recipe:
Roasting turns garden ripe tomatoes into meltingly soft tid-bits. The recipe can easily be doubled or tripled- a good thing since you'll want to eat some right away. Try tossing a few tomato pieces in with a chunky pasta like rigatoni. Freeze the rest of the batch in small amounts to have on hand for pizzas, soups & stews.

4 lbs ripe tomatoes-12 medium or 8 large{I used Romas}
1 1/2 Tbsp. extra-virgin olive oil
4-6 cloves UNpeeled garlic{optional}
1 tsp. salt{I used Kosher}
Freshly ground pepper to taste

-Preheat the oven to 300°.
-Line a large rimmed baking sheet with foil & spray with nonstick spray.
-Halve the tomatoes horizontally. Squeeze out & discard seeds, preserving as much of the juicy tomato pulp as possible.
-Place tomato, cut side up on the baking sheet, with the garlic.Crowding is okay because the tomatoes shrink as they cook.
-Drizzle with the oil & sprinkle with the salt & pepper{easy on the pepper unless you like them spicy}
-Roast until slightly cripsed along the edges, 2 1/2 to 3 hours.
-Allow to cool.
-When cool enought to handle, with your fingers, pull off & discard the tomato skins. Squeeze the garlic pulp & mix with the tomatoes.

PER SERVING: {2 large or 3 small tomato halves, about 1/2 cup}:
66 calories, 3 grams fat, 2 grams fiber, Points: 1


Description:
"Recipe from the Sept/Oct issue of Weight Watchers Magazine"