This is the main content.
Oven-Roasted Vine-Ripened Tomatoes
Recipes
Oven-Roasted Vine-Ripened Tomatoes
6 servings
30 minutes total

Ingredients

  • Nonstick aluminum foil
  • 4 medium, vine-ripened tomatoes
  • 3 oz shallots
  • 1 teaspoon fresh thyme
  • 8 cloves garlic
  • 2 teaspoons spicy steak seasoning
  • ¼ cup extra-virgin olive oil
  • 1 bakery baguette (optional for serving)

Steps

    1. Preheat oven to 450°F; line baking sheet with foil. Slice ends off tomatoes, then cut in half. Cut shallots into chunks; remove thyme leaves from stems.
    2. Place tomatoes, shallots, thyme, garlic, steak seasoning, and oil in large bowl; toss to coat. Spread mixture in single layer on baking sheet.
    3. Bake 18–20 minutes until tomatoes, shallots, and garlic are soft and browned. Serve with baguette slices, if using.
Other Preparation Methods
    • Sauté: Heat 3 tablespoons olive oil in large sauté pan on medium. Stir in 2 teaspoons steak seasoning and 1 sliced large red onion. Cook and stir 5 minutes, then add 4 roughly chopped vine-ripened tomatoes. Cook 15–20 minutes, stirring occasionally, until most of the moisture has evaporated. Serve over grilled steak.
    • Salad: Cut 4 vine-ripened tomatoes into quarters. Place in bowl with ¼ cup thinly sliced fresh basil leaves, ½ cup thinly sliced red onions, and ¼ cup balsamic vinaigrette. Toss to coat.

Amount per ⅙ recipe serving: Calories 120, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 410mg, Total Carb 8g, Fiber 1g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 6%