Oven Roasted Tomatoes
- Tomatoes, one for each person being served (I prefer heartier ones like beefsteak but really any tomato will work
- Minced garlic (since this is cooking you can just base how much to use off of preference but I think a good gauge is 1 clove per tomato)
- Sprinkle of salt and pepper
- Olive Oil
- Balsamic vinegar
- Other toppings: basil, parmesan cheese, feta cheese, mozzarella cheese, Italian bread crumbs or you can even stuff the finished product with rice, quinoa etc.
Preheat oven to 425°F
Cut your tomatoes in half horizontally and remove the seeds etc.
Give a quick spray of cooking oil to a properly sized oven pan (really any shape will work…just make sure you can fit all of your tomato halves on there comfortably) and place your tomato halves onto the pan, cut side facing up
Drizzle the tomato halves with olive oil and balsamic (just a little, you don’t need to go filling the tomatoes up like bowls or anything)
Evenly distribute the minced garlic onto the tomatoes along with a little dash of salt and pepper for each
Here is where you can also put on your bread crumbs, cheeses etc (I just like to put some parmesan cheese on at the end…but I realize some people like their cheese melted…I on the other hand have a strange aversion to all foods with a stringy consistency).
Let roast in the oven for about 15 minutes
While roasting I like to finely chop my basil leaves
Once done, remove the tomatoes from the oven and tip them over slightly just to get some of the excess liquid out of them.
Now top with whatever else your heart desires (rice, quinoa, more cheese, basil etc).
According to MyFitnessPal.com one serving has 76 calories; 5 grams of carbs; 5 grams of fat (good fat mind youJ); 3 grams of protein (that calc was based on having just parmesan cheese and basil as the extra toppings). If you really HAD to cut the calories back on this one you could probably just exclude the olive oil (even though olive oil is proven to make the Lycopene in tomatoes more easily absorbable for the body).