Baked Tomatoes With Rosemary and Garlic
- Total Time
- About 15 minutes
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Ingredients
- 4plum tomatoes, about 1 pound
- Salt and freshly ground pepper to taste
- 2tablespoons olive oil
- 2garlic cloves, each peeled and cut into 8 slivers
- 1tablespoon chopped fresh rosemary or 1 teaspoon dried
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
83 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees
- Step 2
Cut the tomatoes in half lengthwise.
- Step 3
Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.
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