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Chunky Roasted Tomatoes Recipe

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Vine-ripened tomatoes roast up into a versatile sauce that's excellent over pasta, grilled chicken and fish or on toasted French bread for bruschetta. I often double or triple the recipe, and my husband still can't get enough.

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3-4 Servings
Prep: 15 min. Bake: 50 min.

Ingredients

2 pounds plum tomatoes
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
1 small onion, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Hot cooked pasta
Shredded Parmesan cheese

Directions

Cut tomatoes into wedges; discard seeds. Place the tomatoes in a greased 13-in. x 9-in. baking dish. Drizzle with oil. Sprinkle with onion, garlic and seasonings; toss to coat. Spread in a single layer.
Bake, uncovered, at 350° for 50-60 minutes or until heated through, stirring twice. Toss with pasta; sprinkle with Parmesan cheese. Yield: 3-4 servings.

Nutrition Facts: 1 serving (1 cup) equals 120 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 611 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein.

Chunky Roasted Tomatoes published in Country Woman September/October 2004, p31

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