Slow Roasted Tomatoes with Rosemary, Basil and Parsley

Ingredients

  • 6 Roma tomatoes, cut in half lengthwise
  • 2 tablespoons extra virgin olive oil, divided
  • sea salt and pepper, to taste
  • 1 clove garlic
  • 1/4 cup basil leaves, coarsely chopped
  • 2 tablespoons fresh Italian parsley, stems removed
  • 2 teaspoons fresh rosemary leaves
  • 1/2 cup panko or whole wheat bread crumbs
  • 1 dash hot pepper flakes

Preparation

  1. Preheat oven to 325 F.
  2. Place tomatoes in a single layer, cut side up, in a glass baking dish. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper.
  3. In a mini food processor, finely chop the garlic, add remaining ingredients, including the remaining olive oil. Process until herbs are chopped. Spoon mixture over tomatoes, place in preheated oven and bake until the tomatoes are very tender, 45 minutes to an hour.
  4. Serve hot or at room temperature.

Categories

  • Side Dish
  • Vegetable
  • Dairy Free
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
6
Calories
166.00
Total Fat (g)
5.00
Saturated Fat (g)
1.00
Sodium (mg)
35.00
Total Carbohydrates (g)
20.00
Dietary Fiber (g)
3.00
Protein (g)
1.00