Roasted Tomatoes with Shallots & Herbs
    1. Preheat oven to 350°.
    2. 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.
    3. 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.
    4. 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

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