Adapted from https://serian.com/tomato-roasted-lemon-salad/ (Ottolenghi recipe, which blanches and roasts lemons w/ sage, sugar, salt, everything else mixed fresh)
Preheat oven to convection bake 250
Mix in roasting pan
1 lemons, halved crosswise, seeds removed, and cut into paper-thin slices
½ small red onion, thinly sliced (about ½ cup)
approx 20 oz (2 small containers) cherry or grape tomatoes, yellow or red or a mixture of both, halved
1 tbsp olive oil
1½ tbsp pomegranate molasses
½ tsp ground allspice
1/4 tsp salt
Roast for 60 minutes, stirring at 30 minutes
After 60 minutes, mix in
8 sage leaves, finely shredded
1 tbsp dried mint (if not using fresh- see below)
Roast another 30 minutes or until tomatoes somewhat dry/ liquid is syrupy
To serve, mix with
1/3 cup flat-leaf parsley leaves
1/4 cup mint leaves (if not using dried)
Salt and black pepper to taste
Calories 417/recipe
Made with
(105 cal) 578 g tomatoes
(75 cal) 171 g onion
(25 cal) 1 lemon
(130 cal) 1 tbsp olive oil
(75 cal) 1 1/2 tbsp pom molasses
(7 cal) 1/3 cup parsley
dried mint, fresh sage