SERVES 4
A lively accompaniment to chicken or pork, roasted tomatoes are eminently versatile—served with eggs on grilled bread, coarsely chopped on pasta or pizza, or in a toasted sandwich. Research indicates that tomatoes are one of the top foods for eye health, so enjoy them yearround by preserving them during the summer months. Cooked, they freeze well. Or make a big batch, place the container in the refrigerator, and eat them all week.
4 large tomatoes, halved
Olive oil
2 garlic cloves, thinly sliced
Fine sea salt
Freshly ground black pepper
Preheat the oven to 325°F. Place tomatoes, cut side up, on a rimmed baking sheet or shallow baking dish. Brush with olive oil and top with slivers of garlic. Sprinkle with salt and pepper. Bake for 1 hour and 15 minutes, or until roasted and the garlic is golden. Serve immediately.
| Nutritional Profile | |
| Serving size: 2 tomato halves | |
|---|---|
| Calories: | 66 |
| Protein: | 2 g |
| Fiber: | 2 g |
| Fat: | 4 g |
| Saturated fat: | 1 g |
| Sodium: | 710 mg |
| Vitamin A: | 1,519 IU |
| Vitamin C: | 25 mg |
| Vitamin E: | 2 IU |
| Beta-carotene: | 819 µg |
| Lutein and zeaxanthin: | 227 µg |
| Lycopene: | 4,683 µg |