|
Yield: 20 tomato halves
Servings: 10
|
Related recipes:
Appetizers, Corn-Free, Dairy-Free, Easy, Egg-Free, Fall, Garlic, Holiday and Festive, Low-Fat, Low-Sodium, Soy-Free, Summer, Tomatoes, Vegan, Vegetarian, Wheat-Free
Make these when tomatoes are in season. The slow roasting gives
them an incredible flavor: serve with little toasts, or chop them up and toss with pasta or
couscous.
Ingredients
2 pounds (910g) Roma tomatoes, fresh and in season (about 10
tomatoes)
3 cloves garlic, minced
2 Tbsp (30mL) extra–virgin olive oil
Directions
Preheat oven to 200°F (95°C).
Carefully cut tomatoes in half lengthwise and place cut side up on a
shallow baking pan or cookie sheet. Drizzle olive oil and sprinkle minced garlic over
tomatoes. Add a bit of salt and pepper, to taste.
Bake, uncovered for 4 hours or more. The tomatoes should be fairly
shriveled looking and very aromatic.
Cool to room temperature and serve as an appetizer on crackers or thin
slices of French bread.
Nutrition Facts
Calories: 43
Total Fat: 3g
% Calories from fat: 57%
Protein: 1g
Carbohydrate: 4g
Cholesterol: 0mg
Sodium: 8mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
