Roasted tomatoes

This wonderful side dish is a great way to use up the last of the season’s harvest. Roasting brings out the flavours of a warmed salsa.

Recipe and photo provided by hellocanola.ca

70 cal Serves 8 servings

Prep time 0h 10m

Cook time 1h 0m

Total time 1h 10m

Roasted tomatoes

Ingredients

4 medium ripe tomatoes, cut in half
2 tbsp (25 ml) canola oil
1/4 cup (50 ml) finely chopped red onion
1 clove garlic, minced
1/2 tsp (2 ml) black pepper
1/3 cup (75 ml) fresh bread crumbs
1 tbsp (15 ml) chopped fresh flat leaf parsley
1 tbsp (15 ml) chopped fresh basil
1 tbsp (15 ml) chopped fresh oregano

Directions

Step 1

Place tomato halves on foil-lined baking sheet. Drizzle each half with canola oil.
Step 2

In small bowl, combine red onion, garlic, pepper and bread crumbs. Stir to combine ingredients. Sprinkle mixture over cut sides of the tomatoes.
Step 3

Roast tomatoes at 350 °F (180 °C) for 45-60 minutes, or until tomatoes are very tender. Sprinkle fresh herbs over tomatoes and serve immediately.

Nutritional information

Per serving (1 of 8)

Calories: 70
Protein: 1 g
Sodium: 40 mg
Potassium: 15 mg
Total fat: 4 g
Saturated fat: 0 g
Cholesterol: 0 mg
Carbohydrates: 8 g
Fibre: 1 g
Sugars: 3 g
Added sugars: 0 g

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