Slow-Roasted Tomatoes Recipe
- 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
- 1. 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.
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.
Reviews for Slow-Roasted Tomatoes
"I've made this recipe several times. It's a great way to make tasteless supermarket tomatoes really pop with flavor."