Baked Tomatoes With Rosemary and Garlic

Ingredients

• 4 plum tomatoes, about 1 pound
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 garlic cloves, each peeled and cut into 8 slivers
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 2 tablespoons chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    83 calories; 7 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 7 milligrams sodium

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

Preparation

1. Preheat the oven to 450 degrees
2. Cut the tomatoes in half lengthwise.
3. Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.

About 15 minutes