Sweet and juicy roasted tomatoes with shallots and fresh herbs
Cook time: 60 Minutes
Prep time: 20 Minutes
Idle time:
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Ingredients
- 4 Fresh Tomatoes
- 1/4 tsp salt
- 2 tbsp Minced Shallots
- 1 tbsp Fresh Chopped Parsley
- 1/2 tsp fresh minced rosemary
- 1/8 tsp Black Pepper
- 2 tsp Olive Oil
Instructions
- Preheat oven to 350°F.
- Cut tomatoes in half.
- Scoop seeds and pulp from tomatoes. Season cut sides of tomatoes with 1/4 teaspoon salt. Place skin side up on several layers of paper towels and let rest 20 minutes.
- Line baking sheet with foil.
- Move tomatoes to prepared baking sheet, skin side down.
- Divide shallots evenly between 8 tomato halves.
- Sprinkle with parsley, rosemary, and pepper. Lightly drizzle oil over tomatoes. Roast 1 hour until tomatoes are tender
Additional information
Nutrition Facts
Roasted Tomatoes with Shallots
Amount Per Serving
Calories 30
% Daily Value*
Sodium 148mg
6%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
Vegetarians can sprinkle grated Parmesan over the tomatoes before serving, to add more protein, and flavor. N
Nutrition Facts
Roasted Tomatoes with Shallots
Amount Per Serving
Calories 30
% Daily Value*
Sodium 148mg
6%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegetarians can sprinkle grated Parmesan over the tomatoes before serving, to add more protein, and flavor. N
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