Thursday, August 26, 2010

Roasted Tomatoes

Roasted Tomatoes

4 firm, medium sized tomatoes, cut in half

2 Tbsp. olive oil

¼ cup Italian parsley, chopped

2 tsp. thyme, chopped

2 cloves garlic, minced

In a sauté pan add oil over moderate heat. When hot, add tomatoes, cut side down. Cook for 3-4 minutes until cut side of tomato is browned and caramelized. Transfer tomatoes to baking dish with cut side up. Season tomatoes with pepper and sprinkle with parsley, thyme and garlic. Bake in a 400 degree oven for 20 minutes uncovered. Tomatoes will be browned and sizzling. Serve immediately. Serves 4

Nutritional Info:

Calories 97; total fat 7 grams; sautéed fat 1 gram; % calories from fat 62%; cholesterol 0 mg.; carbohydrate 8 grams; protein 2 grams; fiber 2 grams

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