Slow-Roasted Tomatoes Recipe

Read reviews (1)

Rate recipe

Seasoned with oregano and cheese, Martha Chayet's tomatoes take on a wonderfully intense flavor as they roast in the oven. "Serve these warm as a side dish," she suggests from her home in Manchester-by-the Sea, Massachusetts. "They are very nice with grilled chicken. This dish is good year-round-even in winter, when tomatoes aren't at their best."

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Slow-Roasted Tomatoes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Slow-Roasted Tomatoes Recipe

Prep: 10 min. Bake: 2 hours

Yield: 8 Servings

10 120 130

Ingredients

16 plum tomatoes, halved lengthwise and seeded
1/4 cup grated Parmesan cheese
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Directions

Place tomatoes, cut side up, on baking sheets coated with cooking spray. Sprinkle with cheese, oregano, sugar, salt and pepper; drizzle with oil. Bake at 250° for 2 hours. Yield: 8 servings.

Nutritional Analysis: One serving (4 halves) equals 72 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 363 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Slow-Roasted Tomatoes in Light & Tasty June/July 2004, p14