email this page
Roasted Tomatoes
Photo by Mark Boughton; styling by Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
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
Ingredients
12 Roma tomatoes or round red tomatoes
1 tablespoon olive oil
˝ teaspoon salt
Coarsely ground black pepper
3 garlic cloves, sliced
Instructions
1 tablespoon olive oil
˝ teaspoon salt
Coarsely ground black pepper
3 garlic cloves, sliced
1. Preheat oven to 400F. Slice and core tomatoes. Place on parchment lined baking sheet. Drizzle with olive oil; sprinkle with kosher 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.
Per serving: 45 calories, 3g fat, 1g prot., 5g carbs., 2g fiber, 200mg sodium.
"Bumper Crop," Sept. 2009.
Per serving: 45 calories, 3g fat, 1g prot., 5g carbs., 2g fiber, 200mg sodium.
"Bumper Crop," Sept. 2009.
Related Stories
If you enjoyed reading this story, Naomi's Garden, then you might enjoy these other stories.- He Says, She Says, June 2007
- He Says, She Says - August 2009
- Wine Picks June 2008
- He Says, She Says July 2007
- He Says, She Says, May 2007
Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
