Roasted Tomatoes
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 149
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 580
Ingredients
12 vine-ripe tomatoes, halved or quartered depending on their size, seeds removed
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes in a single layer on a sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes, until tender.