ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Tomatoes with Shallots and Herbs

Yield 8 servings (serving size: 1 tomato half)
Roasting briefly at high heat leaves tomatoes juicy while condensing their flavors. Serve with roasted chicken or grilled fish.

Ingredients

  • 4 medium tomatoes, cut in half horizontally (about 2 pounds)
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 1/4 cup minced shallot
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

Nutrition Information

  • calories 38
  • caloriesfromfat 36 %
  • fat 1.5 g
  • satfat 0.2 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 1.1 g
  • carbohydrate 6.2 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 121 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 350°.

  2. Core and seed tomato halves. Sprinkle cut sides of tomato halves with 1/4 teaspoon salt. Place tomato halves, cut sides down, on paper towels. Let stand 20 minutes.

  3. Place tomato halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 1/4 teaspoon salt, shallot, and next 5 ingredients (shallot through pepper). Drizzle with oil. Bake at 350° for 1 hour and 15 minutes or until tomatoes soften.