Roasted Tomatoes with Shallots & Herbs
| Servings |
Ingredients
- 4 in medium tomatoes cuthalf horizontally (about 2 pounds)
- 1/2 teaspoon salt divided
- Cooking spray
- 1/4 cup minced shallot
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh or 1/4dried oregano
- 1 teaspoon chopped fresh or 1/4dried thyme
- 1/2 teaspoon chopped fresh or 1/8 Teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoon olive oil
Ingredients
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Instructions
- Preheat oven to 350°.
- 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 I hour and 15 minutes or until tomatoes soften.
Recipe Notes
Nutritional Information
Per serving: 1 tomato half
Calories 38
Fat 1.5g (sat 0.2g, mono 0.99, poly 0.3g)
Protein 1.1 g
Carbohydrates 6.2 g
Fiber 1.3 g
Cholesterol 0mg
Iron 0.6mg
Sodium 121 mg
Calcium 10mg
