Tomatoes Roasted with Rosemary and Lemon

Tomatoes Roasted with Rosemary and Lemon Recipe
Becky Luigart-Stayner; Jan Gautro
Proof that simple foods are often best, this colorful multipurpose combination of tomatoes, herbs, and lemon smells almost as good as it tastes. To serve over pasta, cook 12 ounces dried pasta; drain and return pasta to pan. Stir in 3 cups of the roasted tomatoes; cook over low heat until liquid thickens. Serve with grated Parmesan cheese.

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 53
Caloriesfromfat 34 %
Fat 2 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 1.7 g
Carbohydrate 9 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 134 mg
Calcium 15 mg

Ingredients

1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon extravirgin olive oil
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds plum tomatoes, quartered lengthwise
3 garlic cloves, minced

Preparation

Preheat oven to 400°.

Place all ingredients in a large bowl, and toss well to combine. Place tomato mixture in a 13 x 9-inch baking dish. Bake at 400° for 30 minutes, stirring every 10 minutes. Remove mixture from oven.

Preheat broiler.

Broil tomatoes for 10 minutes or until they begin to brown. Remove from oven; stir gently to combine.

Note: Place chilled tomatoes in heavy-duty zip-top plastic bags; freeze for up to 3 months.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sharon Sanders,

Cooking Light

June 2004
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