Roasted Tomatoes

Ingredients

• 8 large ripe tomatoes, cut in half horizontally
• ½ cup extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 2 cloves garlic, minced
• 3 tablespoons fresh Italian parsley or basil, snipped with scissors

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    205 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 13 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Preheat oven to 325 degrees. Place the tomatoes on a baking sheet, cut-side up. Sprinkle with the olive oil and add salt and pepper to taste.
2. Bake for two to three hours, or until tomatoes begin to collapse and caramelize. Sprinkle with garlic halfway through the cooking time or at the very end, and add either the parsley or the basil before serving. Serve the tomatoes hot or at room temperature.