I agree these tomatoes were yummy, but not necessarily with the rave reviews of other people - a good side dish for a simple weeknight. Roasting the tomatoes gave them a surprising burst of sweetness, and the herb mixture was good but nothing extraordinary.
Roasted Tomatoes with Shallots and Herbs
Roasting briefly at high heat leaves tomatoes juicy while condensing their flavors. Serve with roasted chicken or grilled fish.
Yield: 8 servings (serving size: 1 tomato half)
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Amount per serving
- Calories: 38
- Calories from fat: 36%
- Fat: 1.5g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 1.1g
- Carbohydrate: 6.2g
- Fiber: 1.3g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 121mg
- Calcium: 10mg
- 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
- Preheat oven to 350°.
- 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.
- 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.
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