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Roasted Tomatoes
Servings = 2 | Serving size =2 tomatoes
This recipe can be multiplied by 2,3,4.
This recipe can be divisible by 2.
This recipe does not keep well past one day.
| spray olive oil | |
| 4 medium | tomatoes |
Preheat the oven to 375°F. Place a large skillet in the oven.
When the oven is hot lightly spray the pan with olive oil and place the tomatoes in stem side down.
Roast for 30 minutes and remove from the oven. Turn the tomatoes over so they are stem side up resting in the hot pan and let them cool in the pan for 30 minutes.
Chill.
After they are cold, use a very sharp paring knife to gently cut the stem and core from the tomato.
Nutrition Facts
Serving size: 2 tomatoes | Servings 2
Calories 44 | Calories from Fat 4
Amount Per Serving (% Daily Value)
Total Fat 0g (1%) | Saturated Fat 0g (0%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 12 mg (1 %)
Total Carbohydrates 10g (3%) | Sugars 6g
Dietary Fiber 3g (12%) | Protein 2g
Vitamin A 41% | Vitamin C 52 % | Calcium 2% | Iron 4%
Vitamin K 19 mcg | Potassium 583 mg | Magnesium 27 mg
"My greatest strength is... common sense. I'm really a standard brand like Campbell’s tomato soup or Baker’s chocolate."
-Katharine Hepburn, Actress
The refrigerator light goes on...
You could sprinkle about 1/8 tsp salt over these after cooking but I like the simple sweetness of the roasted tomatoes especially when I am going to use them as an accompaniment for a salad or other dish that might be tart or salty.