Wednesday, November 24, 2010

80--- Roasted Tomatoes

This is so easy-- I don't even really consider it a recipe. I wanted a light dinner for the night prior to Thanksgiving (to make more room for stuffing). Not to mention I was running around my kitchen like a mad woman trying to get all of my Thanksgiving desserts done before Thanksgiving (Type A much?). So..... what do we have in the fridge besides all of the heavy cream for my desserts? Tomatoes!!

LYCOPENE is the hot nutrition term used frequently when talking about tomatoes. This antioxidant carotenoid is fat-soluble, so consuming them with foods such as avocados and olive oil increase their absorption! Tomatoes are also filled with Vitamins C and A and FIBER.

Roasted Tomatoes
Serves 4

3/4 lb grape tomatoes

2 cloves garlic, pressed

1 Tbsp olive oil


Preheat oven to 450 degrees. Toss tomatoes and garlic in olive oil and place in a small baking dish. Sprinkle lightly with salt.

Cook tomatoes until they burst and begin to brown slightly, ~15 minutes.

Serve on slices of toasted bread spread with goat cheese and drizzled with balsamic vinegar (optional).

Nutrition Info per 1/4 recipe: 49 calories, 3 g fat, 0.5 g saturated fat, 1 g protein, 2.5 g carbohydrates

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