Roasted Tomatoes with Herbs
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Ingredients
- cooking oil spray, as needed (non-stick)
- 6 tomatoes (washed)
- 2 tablespoons olive oil (or canola oil)
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley
- 1 tablespoon garlic (minced)
- 2 tablespoons Parmesan cheese
Instructions
- Wash hands with soap and water.
- Preheat oven to 425 °F.
- Spray a large baking sheet with cooking oil spray.
- Cut each tomato in half. Place tomatoes on the sheet, cut side up.
- Drizzle tomatoes with 1/2 of the oil and season with pepper.
- Cook for 30 minutes, or until tomatoes are beginning to brown on the bottom.
- Mix the remaining oil, parsley, garlic, and cheese in a small bowl.
- Remove tomatoes from the oven and sprinkle the herb mixture over the tomatoes.
- Return to oven for another 10 minutes, or until spices begin to brown.
Nutrition
| Calories | 72 |
|---|---|
| Protein | 2 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 31 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program