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Roasted Fresh Tomatoes Recipe
|Tomatoes||3 Pound (6 Large Ones)|
|Vegetable oil||2 Tablespoon|
|Dried basil leaves||1⁄2 Teaspoon, crushed|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Ground black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 523 Calories from Fat 290
% Daily Value*
Total Fat 33 g50.7%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 554.6 mg23.1%
Total Carbohydrates 56 g18.8%
Dietary Fiber 18.1 g72.5%
Sugars 35.9 g
Protein 13 g25.2%
Vitamin A 232.4% Vitamin C 292.1%
Calcium 21.8% Iron 36.9%
*Based on a 2000 Calorie diet
Use tomatoes held at room temperature until fully ripe.
Core tomatoes; cut in half horizontally.
Gently squeeze to remove seeds.
Place, cut side up, on rack in broiler pan; set aside.
In small bowl combine oil, basil, thyme, salt and black pepper; brush over cut sides of tomatoes.
Place tomatoes cut side down.
Bake until well browned, about 30 minutes.
Remove tomato skins, if desired.