Roasted Tomatoes
- Yield: 6 servings
- Prep: 15 mins
- Cook: 30 mins
Roasting concentrates tomatoes' natural sugars and flavors and gives them a buttery rich texture. Toss in pasta, top pizza or bruschetta, or serve alongside chicken or beef.
Ingredients
- 12 Roma tomatoes or round red tomatoes
- 1tablespoon olive oil
- 1/2teaspoon salt
- Coarse ground black pepper
- 3cloves garlic, sliced
Instructions
- Preheat oven to 400F.
- Slice and core tomatoes. Place on parchment-lined baking sheet. Drizzle with olive oil; sprinkle with coarse salt, pepper and sliced garlic. Bake 30 to 60 minutes, until juices have evaporated. Store in a plastic zip-top bag in refrigerator or freezer. You can also slow roast tomatoes in a 250F oven 3 to 4 hours.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 45
- Fat 2.5g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1.5g
- Cholesterol 0mg
- Sodium 200mg
- Potassium 300mg
- Carbohydrate 5g
- Fiber 2g
- Sugars 3g
- Protein 1g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 30%
- Calcium 2%
- Iron 2%