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Roasted Tomatoes with Herbs

Roasted Tomatoes with Herbs

18 Ratings
18 Ratings
Recipe Image
MyPlate Kitchen
Makes: 6 servings
Total Cost: $$$$

For a delicious way to enjoy heirloom tomatoes in peak season, here is a great recipe to celebrate your tomato harvest. 

Ingredients

  • cooking oil spray, as needed (non-stick)
  • 6 tomatoes (washed)
  • 2 tablespoons olive oil (or canola oil)
  • 1/2 teaspoon pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic (minced)
  • 2 tablespoons Parmesan cheese

Directions

1. Preheat oven to 425 degrees.

2. Spray a large baking sheet with cooking oil spray.

3. Cut each tomato in half. Place tomatoes on the sheet, cut side up.

4. Drizzle tomatoes with ½ of the oil and season with pepper.

5. Cook for 30 minutes, or until tomatoes are beginning to brown on the bottom.

6. Mix the remaining oil, parsley, garlic, and cheese in a small bowl.

7. Remove tomatoes from the oven and sprinkle the herb mixture over the tomatoes.

8. Return to oven for another 10 minutes, or until spices begin to brown.

Notes

Learn more about:

Source: Maryland Food Supplement Nutrition Education program, 2009 Recipe Calendar

Nutrition Information

Serving Size: 1 tomato (156g)
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
N/A - data is not available
Nutrients Amount
Total Calories 72
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 1 mg
Carbohydrates 6 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 2 g
Minerals
Calcium 38 mg
Potassium 308 mg
Sodium 31 mg
Copper 82 mcg
Iron 0 mg
Magnesium 16 mg
Phosphorus 45 mg
Selenium 1 mcg
Zinc 0 mg
Vitamins
Vitamin A 55 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0 mcg
Vitamin C 18 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 16 mcg
Folate 19 mcg DFE
Thiamin 0.1 mg
Riboflavin 0 mg
Niacin 1 mg
Choline 9 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups

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