Roasted Tomatoes

By Foodiewife

Roasting concentrates tomatoes’ natural sugars and flavors and gives them a buttery rich texture. Toss in pasta, top pizza or bruschetta, or serve alongside chicken or beef.

From Relish Magazine, "Bumper Crop," Sept. 2009.

Ingredients

• 12 Roma tomatoes or round red tomatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Coarsely ground black pepper
• 3 garlic cloves, sliced

Preparation

Step 1

1. Preheat oven to 400F. Slice and core tomatoes. Place on parchment lined baking sheet. Drizzle with olive oil; sprinkle with kosher salt, pepper and sliced garlic. Bake 30 to 60 minutes, until juices have evaporated. Store in a plastic zip-top bag in refrigerator or freezer. You can also slow roast tomatoes in a 250F oven 3 to 4 hours.

Per serving: 45 calories, 3g fat, 1g prot., 5g carbs., 2g fiber, 200mg sodium.