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I love tomatoes, and these are healthy and versatile. You can use them in sandwiches, omelets and to top broiled chicken. —Julie Tilney, Downey, California
This recipe is:
Healthy
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Nutritional Facts 1/4 cup equals 45 calories, 4 g fat (trace saturated fat), 0 cholesterol, 373 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Slow-Roasted Tomatoes in Healthy Cooking August/September 2011, p58
Slicing TomatoesThe best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
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