Directions:
- Preheat oven to 350 with rack in middle of oven.
- Rinse the tomatoes and pat them dry with paper towels.
- Cover a large baking sheet with parchment paper.
- Cut tomatoes in half lengthwise and arrange them on the sheet, cut side up, so they are nearly touching. Sprinkle salt over and 1/4 cup of olive oil.
- Roast the tomatoes until they shink but still tender and juices are evaporated, about an hour.
- Cool completely for an hour.
- Place cooled tomatoes in large bowl and toss with the basil.
- Transfer to a large 2 quart glass jar or 2-1 quart jars. Pour enough oil to completely cover the tomatoes. Secure lid and refrigerate up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192 Kcal (804 kJ) | ||
| Calories from fat | 126.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.05g | 22% | |
|---|---|---|---|
| Sodium | 416.61mg | 17% | |
| Potassium | 899.34mg | 19% | |
| Total Carbs | 15.06g | 5% | |
| Sugars | 11.16g | 45% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 3.9g | 8% | |
| Vitamin C | 53.2mg | 89% | |
| Iron | 0.2mg | 1% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 48.86 Kcal (205 kJ) | ||
| Calories from fat | 32.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 22% | |
|---|---|---|---|
| Sodium | 106.03mg | 17% | |
| Potassium | 228.89mg | 19% | |
| Total Carbs | 3.83g | 5% | |
| Sugars | 2.84g | 45% | |
| Dietary Fiber | 0.98g | 15% | |
| Protein | 0.99g | 8% | |
| Vitamin C | 13.5mg | 89% | |
| Calcium | 12.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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