Roasting briefly at high heat leaves tomatoes juicy while condensing their flavors. Serve with roasted chicken or grilled fish.

Joanne Weir
Recipe by Cooking Light January 2002

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Recipe Summary

Yield:
8 servings (serving size: 1 tomato half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

38 calories; calories from fat 36%; fat 1.5g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.3g; protein 1.1g; carbohydrates 6.2g; fiber 1.3g; cholesterolmg; iron 0.6mg; sodium 121mg; calcium 10mg.