Roasted tomatoes

Yield: 4 servings

Measure Ingredient
4 cloves Garlic, peeled
4 mediums Ripe fresh tomatoes, about 1 1/4 lbs. peeled (570 g)
\N \N Olive oil cooking spray
¼ teaspoon Salt - optional (1.25 ml)
\N \N Freshly ground pepper to taste
2 tablespoons Minced fresh basil OR parsley (30 ml)

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.

Formatted into MM by Ursula R. Taylor.

This is a useful side dish to have on a cold wintry night when tomatoes are not at their best. The slow roasting at very low heat greatly improves their flavor; by the end of the baking rime they are almost caramelized.

For an easy pasta sauce, double the recipe and process in a food processor or blender.

Preheat oven to 300F (150C). Insert a whole garlic clove in the stem end of each tomato. Place tomatoes stem end down on a small baking sheet lightly sprayed with cooking spray. Spray tomatoes as well; sprinkle with salt and pepper. Bake for 2 hours, until tomatoes begin to caramelize.

Remove from oven and transfer tomatoes to serving plates. Sprinkle with fresh basil or parsley.

Makes 4 servings.

PER SERVING: calories 31, protein 1 g, carbohydrate 7 g, fat trace (calories from fat, less than 1%), dietary fiber 1 g, cholesterol 0 mg, sodium 146 mg, potassium 296 mg.

JOSLIN EXCHANGES: 1 vegetable.

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