Slow-Roasted Tomato Quarters

1. Preheat oven to 300 F (149 C). Brush 13x9-inch (30x20x5-cm) baking dish with oil.

2. Insert garlic slices inside tomato quarters, and place tomatoes cut-side up in baking dish. Sprinkle with Herbes de Provence and salt, if desired. Drizzle with 2 tablespoons olive oil. Roast 1 1/2 to 2 hours, or until tomatoes are browned on edges and look mostly dry.

3. Drizzle with remaining 1 tablespoon oil, and cool. Transfer to jar, cover with lid, and store in refrigerator up to 1 week.

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Nutrient	Quantity
Total fats	27 g
Energy	238.68 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2055 g
Calcium, Ca	0.27 mg
Fatty acids, total saturated 22:0	0.0348 g
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Sodium, Na	0.54 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27 g
Fatty acids, total saturated 16:0	3.0483 g
Choline, total	0.081 mg
Fatty acids, total saturated 18:0	0.5273 g
Fatty acids, total saturated 18:1 undifferentiated	19.2426 g
Betaine	0.027 mg
Iron, Fe	0.1512 mg
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 18:2 undifferentiated	2.6357 g
Fatty acids, total polyunsaturated	2.8412 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Vitamin K (phylloquinone)	16.254 g
Fatty acids, total saturated	3.7282 g
Fatty acids, total monounsaturated	19.6995 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.8745 mg
Potassium, K	0.27 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	0	238.68	0	27
Garlic Clove	2	0	0	0
plum tomato	8	0	0	0
herbes de provence simple spice mix from vegetarian time	2 teaspoons	0	0	0