Roasted Plum Tomatoes

Make these when tomatoes are in season. The slow roasting gives them an incredible flavour: serve with little toasts, or chop them up and toss with pasta or couscous.

Preparation facts

Servings: 10

Yield: 20 tomato halves

Ingredients

2 lbs (910g) Roma tomatoes, fresh and in season (about 10 tomatoes)

3 cloves garlic, chopped

2 Tbs (30mL) extra–virgin olive oil

Directions

Preheat oven to 200°F (95°C).

Carefully cut tomatoes in half lengthways and place cut side up on a shallow baking pan or baking tray. Drizzle olive oil and sprinkle chopped garlic over tomatoes. Add a bit of salt and pepper, to taste.

Bake, uncovered for 4 hours or more. The tomatoes should be fairly shriveled looking and very aromatic.

Cool to room temperature and serve as an appetiser on biscuits or thin slices of French bread.

Nutrition facts

Serving Size 1 serving

Calories 42

Calories from Fat 25 (61%)

% Daily Value*

4%Total Fat 3g

2%Saturated Fat 0.4g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

0%Cholesterol 0mg

0%Sodium 5mg

6%Potassium 219mg

1%Total Carbohydrate 4g

4%Dietary Fiber 1.1g

Sugars 2g

Sugar Alcohols 0g

2%Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.