This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"My greatest strength is... common sense. I'm really a standard brand like Campbell’s tomato soup or Baker’s chocolate."
-Katharine Hepburn, Actress
You could sprinkle about 1/8 tsp salt over these after cooking but I like the simple sweetness of the roasted tomatoes especially when I am going to use them as an accompaniment for a salad or other dish that might be tart or salty.
Servings: 2 | Serving size: 2 tomatoes
Cooking Time: 60 Minutes
This recipe can be multiplied by 2,3,4.
This recipe can be divisible by 2.
This recipe does not keep well past one day.
|spray olive oil|
|fresh ground black pepper (to taste)|
Preheat the oven to 375°F. Place a large skillet in the oven.
When the oven is hot lightly spray the pan with olive oil and place the tomatoes in stem side down.
Roast for 30 minutes and remove from the oven. Turn the tomatoes over so they are stem side up resting in the hot pan and let them cool in the pan for 30 minutes.
After they are cold, use a very sharp paring knife to gently cut the stem and core from the tomato.
Serving size: 2 tomatoes
|Calories 44||Calories from Fat 4|
|% Daily Value|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 41%||Vitamin C 52%|
|Calcium 2%||Iron 4%|
|Vitamin K 19 mcg||Potassium 583 mg|
|Magnesium 27 mg|