Recipe courtesy of CanolaInfo.org.
4 medium ripe tomatoes, cut in half
2 tablespoons canola oil
1/4 cup finely chopped onion
1 clove garlic, minced
Salt and ground black pepper to taste
1/3 cup fresh bread crumbs
1 tablespoon chopped fresh flat leaf parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
- Place tomato halves on foil-lined baking sheet. Drizzle each half with some of the canola oil.
- Combine red onion, garlic, salt, pepper and bread crumbs in a small bowl. Stir to combine ingredients. Sprinkle mixture over cut sides of the tomatoes.
- Roast tomatoes at 350°F (175°C) for 45 to 60 minutes, or until tomatoes are very tender.
- Sprinkle fresh herbs over tomatoes and serve immediately.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 70; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 4g; Fiber: 0g; Protein: 0g; Sodium: 100mg.
Recipe and photograph courtesy of CanolaInfo.org.