Roasted Tomatoes

Roasted Tomatoes

(use alone or as part of a recipe calling for tomatoes or tomato sauce)

Net Carbohydrates    5g. per cup

Note: Just as easy to make sixteen or twenty tomatoes as it is to make four. Make a batch and freeze them in small containers. You will be happy you did!


Remove stem end and cut core out of a plum tomato+

Cut tomato in half horizontally.

Squeeze to remove excess jelly and seeds

Drizzle with olive oil.

Sprinkle with salt pepper and:

Your choices of: dried basil or dried oregano or dried tarragon, Herbs de Provence,  or all of them


Place on baking sheet. Roast at 400 for 10 minutes, rotating the tray and roast another  10 minutes


After cooling, sprinkle with crumbled blue cheese or crumbled Feta cheese or Parmesan cheese. Serve hot or at room temperature. Or as I do, use in dozens and dozens of other recipes.