Recipe for Garlic Roasted Tomatoes

This is a great recipe to use when you have abundant tomatoes. That can happen in summer when tomatoes in a garden get ripe at the same time, or when you get a great deal at a supermarket or farmers market. 

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Tomatoes are high in potassium, fiber, and vitamin C. Plus, cooking them makes it easier for your body to use a phytochemical called lycopene that’s in tomatoes. You can use less garlic if you like. You can freeze any extra garlic roasted tomatoes to use at a later time.

Ways to Use Garlic Roasted Tomatoes

• On pizza instead of pizza sauce
• Blended into a dip like hummus, pureed roasted eggplant, or guacamole for extra nutrients and flavor
• On whole-wheat pasta on its own or with shrimp, lean ground turkey, chicken, or parmesan cheese
• With eggs for breakfast
• With chopped cucumber and bell peppers for a delicious salad
• As a base for tomato soup
• As a spread on whole-grain toast

Recipe for Garlic Roasted Tomatoes

Makes 12 servings

Ingredients:

• 3-4 lb of roma, cherry, grape, or cocktail tomatoes
• 1 onion, sliced in rings
• 4-10 cloves of garlic
• Fresh or dried rosemary, thyme, basil, oregano, or sage
• 3 tablespoons of olive oil

Instructions:

Roasted Tomatoes

1. Slice bigger tomatoes, or cut smaller tomatoes in half. 
2. Toss the tomatoes in a bowl with garlic, herbs, onion, and olive oil.
3. Bake on a cookie sheet for 20 minutes (small halved tomatoes) to 40 minutes (larger sliced tomatoes) at 400 degrees.

Nutrition information per serving: calories: 50 kcal; total fat: 3 g; total carbohydrates: 6 g; sugar: 3 g; fiber: 1 g; protein: 1 g; sodium: 5 mg; cholesterol: 0 mg

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