Roasted Tomatoes
INGRÉDIENTS
- 4 medium ripe tomatoes, cut in half
- 2 Tbsp canola oil 30 mL
- 1/4 cup finely chopped red onion 60 mL
- 1 clove garlic, minced
- 1/2 tsp salt 2 mL
- 1/2 tsp pepper 2 mL
- 1/3 cup fresh bread crumbs 75 mL
- 1 Tbsp chopped fresh flat leaf parsley 15 mL
- 1 Tbsp chopped fresh basil 15 mL
- 1 Tbsp chopped fresh oregano 15 mL
PRÉPARATION
- 1. Place tomato halves on foil-lined baking sheet. Drizzle each half with canola oil.
- 2. In small bowl, combine red onion, garlic, salt, pepper and bread crumbs. Stir to combine ingredients. Sprinkle mixture over cut sides of the tomatoes.
- 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.
RENDEMENT
6 to 8 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 50 |
| Lipides | 4 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 3 g |
| Fibres | 0 g |
| Protéines | 0 g |
| Sodium | 75 mg |
