Roasted Tomatoes with Herbs
For a delicious way to enjoy heirloom tomatoes in peak season, here is a great recipe to celebrate your tomato harvest.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 tomato
71
Calories
2g
Protein
5g
Carbs
5g
Fat
1g
Fiber
3g
Sugar
37mg
Sodium
Saturated Fat 1 g · Cholesterol 1 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cooking oil spray, as needed
tomatoes
6 medium
olive oil, divided
2 tablespoons · or cooking oil of choice
black pepper
1/2 teaspoon
dried parsley
1 tablespoon
garlic, minced
1 tablespoon
Parmesan cheese
2 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 425 degrees F.
- 3
Spray a large baking sheet with cooking oil spray.
- 4
Cut each tomato in half. Place tomatoes on the sheet, cut side up.
- 5
Drizzle tomatoes with 1 tablespoon of oil and season with pepper.
- 6
Cook for 30 minutes, or until tomatoes are beginning to brown on the bottom.
- 7
Mix the remaining oil, parsley, garlic, and cheese in a small bowl.
- 8
Remove tomatoes from the oven and sprinkle the herb mixture over the tomatoes.
- 9
Return to oven for another 10 minutes, or until spices begin to brown.
Source: USDA MyPlate Kitchen · 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program
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