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These roasted tomatoes are a great alternative to common sun-dried tomatoes. If you like, serve the roasted tomatoes over polenta, pork, chicken, or duck.Lycopene count: 21 milligrams per serving.

Jaime Harder
Recipe by Cooking Light October 2006

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
24 rounds (serving size: 2 toast rounds)
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Ingredients

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Directions

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  • Preheat oven to 250°.

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  • Arrange tomato halves in a single layer in a 13 x 9-inch baking dish. Drizzle with oil; sprinkle with herbs, garlic, pepper, and salt. Bake at 250° for 4 hours. Place one dried tomato half on top of each toast round. Garnish each toast round with 1 basil leaf.

Nutrition Facts

114 calories; calories from fat 30%; fat 3.8g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 3.2g; carbohydrates 17.1g; fiber 1.4g; iron 1.2mg; sodium 266mg; calcium 14mg.
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