Slow-Roasted Provençal Tomatoes

Name: Slow-Roasted Provençal Tomatoes
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 12 pcs Plum tomatoes, halved; 4 cloves Garlic, finely sliced; 60 ml Olive oil; 4 Thyme sprigs; 1 tsp Sea salt; 1 tsp Caster sugar

by juliette • 1998

Why some badges are missing

Not low-FODMAP: Plum tomatoes, halved
Not low-histamine: Plum tomatoes, halved → try roasted red pepper purée
Not low-GI / diabetic-friendly: Caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: Plum tomatoes, halved → try roasted red pepper purée

Based on listed ingredients — always check labels for allergies.

@juliette·Prep Hand

Prep

10m

Cook

120m

Serves

Rating

—

Total time · 2h 10m

Ingredients

Kitchen Help

Shopping list

12 pcs Plum tomatoes, halved
4 cloves Garlic, finely sliced
60 ml Olive oil
4 Thyme sprigs
1 tsp Sea salt
1 tsp Caster sugar

Instructions

Step by step

1
Heat the oven to 120°C fan (250°F).
2
Lay the halved tomatoes cut-side up on a tray. Tuck garlic slices and thyme between them.
3
Drizzle generously with olive oil, then dust with sea salt and a tiny pinch of sugar.
4
Slow-roast for 2 hours until shrunken, glossy and a touch jammy.
5
Serve warm on toast, or cold with a little extra oil over a plate of burrata.

Per serving

serves 4

Calories

160kcal

Protein

1.5g

Carbs

7.5g

Fat

14g

Fibre

Sugar

Sodium

1,000mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Original scan

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