Title: Roasted Tomatoes
Categories: Vegetable Side Diabetic
Yield: 4 Servings
| 4 | cl | Garlic, peeled |
| 4 | md | Ripe fresh tomatoes, about 1 1/4 lbs. peeled (570 g) |
| | | Olive oil cooking spray |
| 1/4 | ts | Salt - optional (1.25 ml) |
| | | Freshly ground pepper to taste |
| 2 | tb | Minced fresh basil OR parsley (30 ml) |
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
This is a useful side dish to have on a cold wintry night when tomatoes
are not at their best. The slow roasting at very low heat greatly improves
their flavor; by the end of the baking rime they are almost caramelized.
For an easy pasta sauce, double the recipe and process in a food
processor or blender.
Preheat oven to 300F (150C). Insert a whole garlic clove in the stem end
of each tomato. Place tomatoes stem end down on a small baking sheet
lightly sprayed with cooking spray. Spray tomatoes as well; sprinkle with
salt and pepper. Bake for 2 hours, until tomatoes begin to caramelize.
Remove from oven and transfer tomatoes to serving plates. Sprinkle with
fresh basil or parsley.
Makes 4 servings.
PER SERVING: calories 31, protein 1 g, carbohydrate 7 g, fat trace
(calories from fat, less than 1%), dietary fiber 1 g, cholesterol 0 mg,
sodium 146 mg, potassium 296 mg.
JOSLIN EXCHANGES: 1 vegetable.