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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 72 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 31 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 38 mg |
| Iron | 0 mg |
| Potassium | 308 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Roasted Tomatoes with Herbs. Recipe source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.