Baked Tomatoes With Rosemary and Garlic
Published March 28, 1989
- Total Time
- About 15 minutes
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Ingredients
4 plum tomatoes, about 1 pound
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 garlic cloves, each peeled and cut into 8 slivers
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
5 grams carbs; 84 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 290 milligrams sodium; 1 gram protein; 3 grams sugar
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.
Private Notes