Roasted Tomatoes with Shallots and Herbs

Photo: SandraFJ

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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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