This makes a fine accompaniment for grilled fish, chicken, or beef, or serve it as a topping for bruschetta.

Recipe by Cooking Light June 2007

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Recipe Summary

Yield:
About 1 cup (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place the tomatoes, cut sides down, on a foil-lined baking sheet. Brush with 1 tablespoon oil; sprinkle with pepper. Bake at 350° for 50 minutes. Wrap shallots in foil; add to baking sheet. Bake an additional 40 minutes or until tomatoes are lightly charred and shallots are soft. Cool 10 minutes.

  • Chop tomatoes and shallots; place in a medium bowl. Add remaining 1 tablespoon oil, vinegar, and remaining ingredients to bowl; toss well.

Nutrition Facts

61 calories; calories from fat 55%; fat 3.7g; saturated fat 0.5g; mono fat 2.7g; poly fat 0.4g; protein 1.4g; carbohydrates 6.9g; fiber 1.2g; iron 0.5mg; sodium 78mg; calcium 11mg.
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