Baked Tomatoes with Garlic and Parsley

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$0.00 Cooking Fee
Serving Size: 4 tomato halves
Diets: Dairy Free, Egg Free, Gluten Free, Lower Carb, Refined Sugar Free, Soy Free, Vegan, Vegetarian, Whole 30
Recipe adapted from:
Mayumi Tavalero
Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat oven to 350 degrees.
  • Wash tomatoes and cut them in half lengthwise.
  • Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, garlic, salt and pepper. Drizzle the olive oil on top.
  • Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook50
Passive0
Total Time1 hour 5 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 4 1/2 pound Roma tomato about 20 small
  • 6 tablespoon Italian parsley (flatleaf) finely chopped
  • 4 clove garlic large, finely chopped
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoon extra virgin olive oil

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Sharp Knives
Reheating/Serving Instructions
Heat in microwave on medium power until heated through.

Nutrition

Calories: 114kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 477mg | Potassium: 503mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 32mg | Calcium: 27mg | Iron: 1mg

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