Oven-Roasted Tomatoes Oven-Roasted Tomatoes

Oven-Roasted Tomatoes | Photography by Maya Visnyei

We can't get enough fall veggies. Case in point: our current obsession with these good-for-you, easy-peasy roasted tomatoes. Use them in our Vegetarian Harvest Lasagna or layered in scalloped potatoes, chopped in salads and pasta dishes, on pizza—you name it!

Ingredients

  • 15 plum tomatoes , halved
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method

Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. In bowl, toss together tomatoes, oil, thyme, salt and pepper. Arrange tomatoes, cut sides up, in single layer on prepared pan. Roast until slightly shrivelled, 3 to 4 hours.

Nutritional facts Per 2 halves: about

  • Fibre 1 g
  • Sodium 158 mg
  • Sugars 3 g
  • Protein 1 g
  • Calories 35
  • Total fat 2 g
  • Potassium 253 mg
  • Cholesterol 0 mg
  • Total carbohydrate 4 g

%RDI

  • Iron 2
  • Fibre 0.0
  • Folate 5
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9
  • Vitamin C 22
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Appetizers & Snacks

Oven-Roasted Tomatoes

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