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Slow-roasted Tomatoes in Garlic Olive Oil

My husband has an affinity for tomatoes. He is a fan of tomato soup, tomato sauce, tomato salad…you name it! I’m guessing it comes from the way his mother unfailingly serves fresh tomatoes to accompany almost every meal. Whatever the case, he loves them and I am always looking for a new way to reinvent the lovely fruit at our home. I made these slow-roasted tomatoes for the first time last summer and they were a hit!

By tastykitchen · From Open Recipes · 3 ingredients
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Slow-roasted Tomatoes in Garlic Olive Oil

Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Slow-roasted Tomatoes in Garlic Olive Oil

Serves 4
Prep20 min
Cook4 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

141Calories
1 gProtein
14 gFat
5 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Tomato1 medium (123g)22
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs