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
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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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