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

HOW TO PREPARE THE RECIPE:

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

Options:

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.