Tomato Mashed Potatoes
- Total Time
- 3 hours 40 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 4plum tomatoes, halved lengthwise
- 1teaspoon kosher salt
- ½cup olive oil
- 2garlic cloves, peeled
- 1teaspoon dried rosemary
- 1teaspoon dried thyme
- 4cups Basic Mashed Potatoes (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
469 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 775 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Sprinkle cut side of tomatoes with salt. Let drain on paper toweling for 2 hours. Preheat oven to 100 degrees. Place tomatoes on a baking sheet. Bake for 3 hours.
- Step 2
Combine olive oil, garlic, rosemary and thyme in a bowl. Add tomatoes. Marinate for 2 to 3 days. When ready to serve, remove tomatoes from marinade and drain. Place in a food processor and puree until smooth.
- Step 3
Heat mashed potatoes in a medium saucepan. Stir in tomato puree. Cook until heated through.
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